3 cup whole wheat farfalle (bow-tie) pasta
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 can (14 1/2 ounces) italian style diced tomatoes undrained
4 oz Neufchatel cheese, cubed
1/2 cup water
1/4 tsp pepper
3 Tbsp grated parmesan cheese
Cook pasta as directed.
Meanwhile, cook chicken in large skillet on medium heat 5 or 6 minutes or until done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water, and pepper. Mix well. Cook 3 minutes or until cheese is melted and mixture is well blended, stirring frequently.
Drain pasta, place in serving bowl. Add sauce, mix lightly, sprinkle with parmesan and serve.
The recipe says it serves 4 so I might double it and have leftovers.
Along with it, we're having asparagus and yummy, crusty bread.
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Thank you thank you for doing this!! These are my favorite kinds of recipes...the ones that real cooks actually make. And I've always enjoyed dinner at your house :-) This one sounds really yummy.
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