2 skinless boneless chicken breast (or 2 cup cooked chicken)
1 tbs oil
1/4 cup chopped celery
1/4 cup chopped onion
1 cup milk
1 cup chicken broth
1 (3oz) pkg cream cheese, cut into pieces
1/4 tsp garlic powder
1/2 tsp salt
1 tbs butter
1 tbs sherry (optional)
1/2 cup frozen peas
Instructions
Bring water to boil in large saucepan. Add pasta and cook according to packaage directions
about 10 minutes. About 4 minutes before end of cooking time, add carrot.
Meanwhile, cut chicken breasts into strips. Heat oil in large skillet over medium high heat.
Add chicken, celery, and onion. Cook 4 to 5 minutes stirring until chicken is no longer pink
and celery and onion are slightly softened. (if using cooked chicken, add chicken to sauce
with peas)
Add milk, broth, cheese, seasonings, butter, and sherry to skillet, stirring to combine. Reduce
heat to medium low cover and simmer, stirring occasionally, until cheese has melted and
sauce has thickended slightly. Add peas and cook briefly.
When pasta and carrots are done drain and add to skillet stirring to coat with sauce.
Serving
Suggestions
Imediately
Originally Submitted
2/14/2010
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