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  1. #1
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    Dec 2009


    Default Chicken and Bow Tie Pasta

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    * 4 boneless, skinless chicken breast halves
    * 1 (12 ounce) package farfalle (bow tie) pasta
    * 1 (14 ounce) can chicken broth
    * 1 head broccoli, cut into florets
    * 1 medium red bell pepper, thinly sliced
    * 2 cloves garlic, minced
    * salt and pepper to taste
    * 2 (8 ounce) containers chive and onion cream cheese
    * 1/4 cup freshly grated Parmesan cheese


    1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
    2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
    3. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
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