Chicken and Bow Tie Pasta recipe

4 servings

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

Place chicken in a saucepan, and add water to cover.

Boil 20 minutes.

Allow to cool, then pull meat into shreds.

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.

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.