Mexican Bow-tie Pasta with Chicken

Mexican Bow-tie Pasta with Chicken Recipe
Lee Harrelson
You can use almost any shape of pasta in this recipe, but my family is very partial to bow-ties. I usually buy them at the dollar store, which is where I can get them the cheapest.


Serves 6
Total time: 25 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 25 Minutes


1 pound uncooked bow-tie pasta
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons butter
2 cloves garlic, crushed
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth
1 cup salsa
One 8-ounce package cream cheese, cut into 1/2-inch cubes


1. Cook pasta in boiling salted water according to package directions. Drain and set aside.

2. Meanwhile, cut chicken into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour; slowly pour in milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbling and cream cheese is melted and smooth.

3. Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Serve immediately.

Mary Ostyn,

Family Feasts for $75 a Week,

Oxmoor House

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note