Chicken and Bow Tie Pasta
4 boneless, skinless chicken breast halves (Marinated in olive oil, marsala wine, Italian seasoning, salt, pepper and crushed red pepper)
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth (reduced sodium of course!)
1 head broccoli, cut into florets (I just used a lb bag of frozen florets)
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced (I added A LOT more)
salt and pepper to taste
2 (8 oz) containers LIGHT chive and onion cream cheese
4 oz of FAT FREE plain cream cheese
1/4 cup freshly grated Parmesan cheese (I used shredded parm, romano and agasio cheese)
Optional - Green beans, peas, carrots, asparagus, mushrooms or other veggies of your liking
Marinate chicken in olive oil, marsala wine, Italian seasoning, salt, pepper and crushed red pepper.
Cook cubed chicken with olive oil and garlic until golden brown. Remove chicken and set aside for later.
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 (and other veggies), 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.
Serve with crusty French bread and call it a meal!