Ingredients
4chicken breast,halves, boneless, skinless
12ozbow tie farfalle pasta,(1 package)
14ozchicken broth,(1 can)
1broccoli head,cut into florets
1medium red bell pepper,thinly sliced
2garlic cloves,minced
salt and pepper,to taste
8ozchive and onion cream cheese,(2 containers)
¼cupparmesan cheese,freshly grated
Preparation
Place the chicken in a saucepan, and add the water to cover. Boil 20 minutes.
Allow to cool, then pull the meat into shreds.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until al dente. Drain.
In a large skillet over medium-high heat, combine the chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until the broccoli is crisp-tender.
Stir in the cream cheese until smooth. Mix in the chicken and pasta until evenly coated.
Garnish with the parmesan cheese. Enjoy!
