This was a very fast and tasty dish. It came from my Wymount ward cookbook. Submitted by MaryAnne U* I used two chicken breasts and a little less than 1/2 c. of Parmesan. I also used more garlic salt.
1 pkg (12 oz) bow tie pasta
1Tbsp. butter or margarine
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 tsp. garlic salt
1 c. milk
1 pkg(3 oz) cream cheese, cubed
1/2 tsp. dried basil leaves
1/2 c. grated Parmesan cheese
Cook pasta according to pkg directions. Meanwhile, in large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until it is no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Remove from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.
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1 comment:
I made this the other night everyone loved it. I added some red pepper for color. thanks!
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