CHICKEN FARFALLE IN A CREAMY WINE SAUCE
I made the mistake of freezing cream cheese. Not just one block but 4 blocks. I found out that cream cheese doesn't freeze very well. It becomes crumbly. This is something I think I knew!! I couldn't use it with any dip recipe or even spread it on a cracker without it crumbling. I didn't want to waste it so I decided to melt...
Provided by Diane Atherton
Categories Pasta
Time 40m
Number Of Ingredients 11
Steps:
- 1. Cut chicken into bite size pieces; set aside.
- 2. Heat EVOO in skillet over medium heat; add onion and bell pepper; saute until tender; add garlic and heat about 1 minute. Remove onion mixture and place in a bowl, leaving oil in pan.
- 3. Add chicken to pan. Over a medium heat, cook pieces until a light golden brown; stirring to ensure all sides are cooked.
- 4. Meanwhile, pour soup into sauce pan; add cream cheese. Heat on a medium low heat until cheese meals. Once cheese has melted, add wine, onion/pepper/garlic mixture and mushrooms; heat about 3 minutes until bubbly.
- 5. Pour sauce over chicken; stir until mixed well.
- 6. Prepare Farfalle according to directions. Drain well! Pour chicken mixture over pasta; toss to coat. Sprinkle with chives, to garnish if desired. Serve NOTE: I did add 3 chicken bouillon cubes to the water for extra flavor.
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