Ingredients
4
4 servings
- •4 boneless, skinless chicken breast halves
- •1 (12 ounce) package farfalle (bow tie) pasta
- •1 (14 ounce) can chicken broth
- •1 head broccoli, cut into florets
- •1 medium red bell pepper, thinly sliced
- •2 cloves garlic, minced
- •salt and pepper to taste
- •2 (8 ounce) containers chive and onion cream cheese
- •¼ cup freshly grated Parmesan cheese
Instructions
- Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 894
- Carbohydrate: 76g
- Fat: 42g
- Fiber: 5g
- Protein: 47g
- Sugar: 13g
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