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1106 - Chicken & Broccoli Bowties #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1106 - Chicken & Broccoli Bowties #

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken
breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal
and work it around with your hands to coat all chicken. Open the bag a little
bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to
marinate. When ready to cook, cook pasta according to box directions. Cook
pasta until almost done, then add broccoli to the pasta water--continue
cooking and stirring until pasta is done. Drain pasta and broccoli, and then
return it to your saucepan. Remove chicken from refrigerator--cut chicken

into bite sized pieces (DO NOT discard Italian dressing). Place chicken
pieces, minced garlic, and pepper in a skillet with some of the leftover Italian
dressing--cook and stir until chicken is cooked through and browned. Add the
cream cheese and pasta sauce to the chicken--cook and stir until cream
cheese is melted. Remove from heat and pour pasta mixture into the
saucepan with the bowtie pasta/broccoli mixture. Return to heat--add
Parmesan cheese to the mixture--cook and stir until all ingredients are hot.


 

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