Thursday, February 10, 2011

Creamy Chicken, Bacon, and Tomato Pasta

Creamy Chicken, Bacon, and Tomato Pasta

·         3 cups whole wheat farfalle (bow-tie) pasta, uncooked
·         1 pound boneless skinless chicken breasts, cut into bite-size pieces
·         3 slices bacon, cooked, crumbled
·         1 (19 ounce) can Italian-style diced tomatoes, undrained
·         1/2 (250 g) package Philadelphia Brick Cream Cheese, cubed
·         1/2 cup water
·         1/4 teaspoon pepper
·         3 tablespoons Kraft 100% Parmesan Grated Cheese

1.   Cook pasta as directed on package.
2.   Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is 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.
3.   Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

**I used fresh tomatoes instead of canned tomatoes and seasoned them myself with Italian Seasoning.
**I also chilled my serving before eating. 

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