This creamy bow tie pasta recipe combines chicken, cream of mushroom soup, and cheese for a satisfying main dish. Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor —and using just one pot makes for easy cleanup.
1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.
I don't have a dutch oven, so this is what I did. Boiled 3 cups of chicken broth and put the bow tie pasta in to cook while prepping. Cut fresh parley, basil, half an onion, mushrooms garlic and lastly the chicken. Seasoned the chicken with fresh ground black pepper and salt and sauteed it in olive oil until browned. Added the onions sauteed for 1 minute, added the garlic, sauteed until onions were translucent then added the mushrooms. When the mushrooms were browned, I added the cream of mushroom soup and the pasta plus the leftover chicken broth that the pasta was cooked in. Added the basil and parsley. Mixed well for 1 minute then added chunks of mozzarella cheese and a couple slices of provolone and cooked until melted. WAS VERY GOOD this way. :)
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