This is a great 20 minute meal, good use of leftover chicken, and a great freezer meal! Double the recipe on a weeknight for a fast meal plus some for the freezer.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 6 adults
Ingredients
- (1 cup shredded or cubed cooked chicken) Whole Chicken
- (16 oz Box) Bow Tie Pasta
- (4 TBS) Butter
- (4 cloves minced) Garlic
- (1/2 TBS dried) Basil
- (8oz) Cream Cheese
- (8oz) Sun Dried Tomatoes
- (2 Cups) Milk
- (8 oz) Parmesan Cheese
- (1/2 tsp) Salt
Directions
- Cook Pasta
- While pasta is cooking, melt the butter in a medium size pot. Add the garlic and cook for 2 minutes, stirring so the butter and garlic don't burn. Stir in the basil. Add the cream cheese and whisk constantly until smooth, about 2-3 minutes. Stir in the sun-dried tomatoes
- Keep cooking over medium heat while adding the milk and whisking until blended into the sauce. Stir in parmesan, salt & pepper. Continue to cook until sauce is desired consistency, 5-10 min. Stir in chicken.
- Serve over hot pasta. If you are freezing this, one recipe makes two 9x9 tins. Bake at 350* for approx 40 minutes if frozen or approx 30 if thawed.
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