Ingredients

The following ingredients have 4 Servings
  • 1 lb farfalle (bow-tie) pasta
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 1 tablespoon grated lemon peel
  • 4 medium green onions, sliced

Instruction

  • Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
  • Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
  • While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
  • Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.