Thursday, September 11, 2014

Chicken, red peppers, peas w/farfalle in a light and creamy sauce

This recipe was adapted from Taste of Home recipes to my cooking preference and taste.  Creamy pasta, chicken, red peppers and peas not only add color to this dish but give it a slight sweet flavor which delights and satisifies.

 The recipe called for canned cream soup but I don't care for canned cream soup because IMO it makes all dishes that you make have similar taste which defeats the purpose.

  I have no objection using canned or homemade broth and I use both depending on the circumstances.  Today I made a few adjustments and was very pleased at the outcome of this great meal.  It made a nice casserole dish that could easily serve 3 to 4 people along with a side salad.  Enjoy!

Top with a little extra Romano cheese

1-12 oz. Farfalle pasta
1 1/2 lb. boneless chicken breasts cut in cubes(I had less but I recommend you using the amount shown for more protein)
3/4 cup chopped sweet red and yellow peppers or all red peppers
1/4 cup butter
2-14.5 oz. cans chicken broth
1 cup whole or 2% milk
3 T cornstarch
1/2 tsp. garlic powder
1 pkg. frozen peas (10 oz.)
1/2 tsp. salt
pepper to taste
2/3 to **3/4 cup Romano cheese(for some to add when serving)

Prepare pasta according to direction. Drain and set aside (add a little butter to keep the pasta from sticking)

In a large bowl place broth, milk, garlic powder and cornstarch.  Whisk until cornstarch is blended.  Add peas.  

In a separate pot (Dutch oven) cook chicken and peppers in butter until chicken is no longer pink.

Add drained pasta(do not rinse) and 2/3 cup cheese stirring until all is coated. Place in large casserole dish and cover for 10 minutes to thicken slightly, stir and serve.

Note: the red peppers and peas give this dish a slight sweet taste which is very good.  Delicious and satisfying.

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