Ingredients
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8 ounces bow tie pasta
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1 tablespoon olive oil
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1 cup heavy cream
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1/2 cup chicken broth
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1 teaspoon thyme, chopped
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1/4 teaspoon crushed red pepper flakes
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6 ounces neufchatel cheese, softened or 6 ounces cream cheese
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6 ounces feta cheese, crumbled
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup peas, cooked (you can sub with broccoli or cut up asaragus also)
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1 green onion, chopped
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1 boneless skinless chicken breast, cut into 1 cubes
Instructions
- Cook Pasta according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; Add chicken and saute', stirring occasionally, until just browned (about 4 minutes). Remove the chicken from pan; set aside.
- In same skillet, over medium high heat, bring next 4 ingredients to a boil. Reduce heat and simmer until reduced to about 1 cup (about 5 minutes).
- Reduce heat to medium and stir in cheeses until incorporated and melted. Add reserved chicken and cook until no longer pink in center, about 5 minutes.
- Remove from heat and stir in green onion, salt and pepper, and peas. Toss gently in a large serving bowl with the drained pasta and serve.
- VARIATION: Pour mixture evenly into casserole dish, top lightly with bread crumbs and heat 15 minutes at 350°F.