Saturday, October 29, 2016

Tuscan Chicken Pasta

I made this for our family reunion this year and it was a hit! I made it ahead of time and brought it frozen. It took double the time it told me to heat it up (maybe because I doubled it), but once it was ready it was devoured.

1 16oz box of bowtie pasta
4 TBS butter
4 cloves garlic, minced
1/2 TBS dried basil
8oz. cream cheese, softened
8oz. jar sun-dried tomatoes, rinsed, drained and chopped.
2 cups milk
2 cups Parmesan cheese, grated (the real stuff!)
1/2 tsp ground black pepper
1/2 tsp salt
1 cup chicken, cooked and cubed

Melt butter in skillet, add garlic and cook for 2 minutes. Cut cream cheese in cubes and add to skillet with basil, stirring constantly until it's melted and creamy, then add in sun dried tomatoes. Add milk slowly with whisk until it becomes a sauce. Add in a handful of Parmesan cheese at a time and melt it into the sauce. Let cook on medium heat for another 5-10 minutes.

Cook pasta as directed on package. Combine sauce, pasta and chicken, serve!

*NOTE: For a freezer meal once it cools off a little put into a 9x13 aluminum pan and cover with foil. Label with instructions to reheat on 350 for 40 minutes and freeze.

Recipe from Six Sisters Stuff

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