Here is another quick and easy weeknight meal - Mexican Bow-tie Pasta with Chicken. This recipe comes from Mary Ostyn's book I mentioned here, Family Feasts for $75 a Week. This recipe makes quite a bit (would easily feed 6-8), so feel free to cut it in half. I love the creaminess of the cheese mixed with the flavor from the salsa in this dish. This meal is simple to prepare, but is packed with flavor. I prefer to use the mini bow-tie pasta from Barilla's Piccolini line, but you can certainly use regular sized bow-tie pasta too!
Mexican Bow-tie Pasta with Chicken
1 lb uncooked bow-tie pasta
1 1/2 lbs boneless, skinless chicken breasts
2 Tbsp unsalted butter
2 cloves garlic, crushed
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth
1 cup salsa
1 package (8 oz) cream cheese, cut into 1/2 inch cubes
Cook pasta in boiling, salted water according to package directions. Drain and set aside.
Meanwhile, cut chicken into bite size pieces. Melt butter in a large skillet over medium heat. Add chicken and cook, stirring, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour; slowly pour in milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbling and cream cheese is melted and smooth.
Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Sprinkle fresh or dried parsley over the top and serve immediately.
Enjoy! My family really loved this easy weeknight meal.
More quick & easy recipes coming up this week on Pie Birds, Buttons and Muddy Puddles.