Ingredients

The following ingredients have 6 Servings
  • 8 oz bow tie pasta (cooked according to package instructions)
  • 3 cooked chicken breasts (about 12 oz)
  • 1 1/2 cups chopped bell peppers (any variety works, but I like to use red, orange and yellow for plenty of color)
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 3 ounces cream cheese (light or regular)
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon chili powder
  • 1 cup chicken broth
  • Optional for garnish: parmesan cheese and chopped fresh parsley

Instruction

  • Set aside cooked pasta. Chop or shred cooked chicken. I like to use a rotisserie chicken. Chop peppers.
  • Spray a large skillet with nonstick cooking spray or heat about 1/2 tablespoon oil. Sauté peppers over medium heat until soft, about 3 to 4 minutes.
  • Meanwhile, use a blender to combine milk, flour, cream cheese and seasonings until fully combined.
  • Add chicken to peppers in the pan. Reduce heat to low and add the cream sauce, stir while it thickens, about 1 minute.
  • Pour in the chicken broth, and stir to fully combine. Add and stir in the cooked pasta. Let the dish simmer on low for 1-2 minutes. Garnish, serve and enjoy.