Thursday, February 28, 2013


2 cups raw whole wheat bowtie pasta
1 small onion, chopped
1 small red bell pepper, chopped
1 tbsp canola oil
1 clove garlic, minced
1 1/2 cups cooked, cubed or shredded chicken
1/2 cup sour cream
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried tarragon
1/2 tsp dried thyme
2 tbsp shredded Parmesan cheese
2 tsp minced chives

Cook the pasta according to the package directions; drain well.

While pasta cooks, in a large nonstick skillet, saute the onion and bell pepper in the oil until tender.  Add the garlic and cook another minute. 

Stir in the chicken, sour cream, milk, salt, pepper, tarragon, and thyme; heat through.

Stir the drained pasta into the skillet; sprinkle with the Parmesan and chives.

Yield: 4 servings

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