Years ago Kraft used to mail out their Food & Family magazines for free. I looked forward to that little gem in my mailbox each month! Way back then I found this great little chicken pasta recipe and it’s been in the summer meal rotation ever since. It’s easy, calls for all common ingredients and is relatively healthy. Oh yeah, and all my kids enjoy it! Bonus.
The original recipe calls for canned tomatoes, which is what I use early in the summer. However when your garden is overflowing, use 2-3 fresh tomatoes!
Also, a summer shortcut is to grill 5-6 chicken breasts one night, then use a couple per meal throughout the week. If you do this, just dice the chicken straight out of the fridge, then add it to the sauce after the cream cheese has melted.
Creamy Chicken, Bacon & Tomato Pasta
3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 -2 boneless skinless chicken breasts, diced
3 slices bacon, cooked, crumbled
4oz. (1/2 of 8-oz. pkg.) cream cheese
1/2 cup water
1/4 tsp. pepper
3 Tbsp. shredded Parmesan cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan. ENJOY!