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.
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
How to Make It
Cook pasta in boiling salted water according to package directions. Drain and set aside.
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.
Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Serve immediately.
This has potential. I added some peas, corn, and mushrooms. I now think some sun dried tomatoes and broccoli crowns would have been good in it as we'll. nevertheless, the base recipe needs some help. In the end, it was pretty good and now I know what I would do if I make it again.
Very good . Made some changes due to fat and salt restrictions.I used low fat cream cheese and fat free milk with a little creamer. I didn't have salsa so I used pico de gallo. Add some mexican spices. Very tasty and creamy. Will make again.
This is absolutly very good. The children will love this also. It's a great family night recipe, I did add spinich to this but I believe broccoli would be better for children and adults that don't like spinich. GREAT!
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