Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 3 cloves minced garlic
  • 1/4 c. all purpose flour
  • 2 c. chicken broth
  • 2 c. 2% milk
  • 1/2 tsp seasoned salt
  • 2 c. bowtie pasta (uncooked)
  • 2 oz reduced-fat cream cheese
  • 1/4 tsp pepper
  • 1/2 c. freshly grated Parmesan cheese
  • Fresh parsley for granish

Instruction

  • Remove any fat from chicken and cut into 1'' cubes.
  • Place 1 Tbsp olive oil and chicken pieces in a large skillet over medium heat. Cook, stirring occasionally until the chicken pieces are cooked through. Remove chicken from skillet and set aside.
  • Add the rest of the olive oil to skillet. Heat until warm and add the garlic and cook until fragrant, about 3 minutes. Add in flour and briskly whisk until dough forms.
  • Slowly add chicken broth while whisking vigorously. Whisk until smooth. Slowly add the milk while continuously whisking. Whisk in seasoned salt and pepper and allow to thicken over medium low heat.
  • Stir in uncooked pasta, tun up heat to high and bring the mixture to a boil. Reduce heat to medium-low and cover. Cook for 13-16 minutes, stirring occasionally or until pasta is cooked through.
  • Cut cream cheese into bite size pieces. Stir into pasta along with Parmesan cheese. Add chicken and heat through.
  • Garnish with parsley and serve.