I tweaked the recipe a bit, and my picky family really liked the result. I used what was handy: 2 chicken breasts with skin and bone. I poached the chicken, then skinned and boned it returning the skin and bones to the pot where I continued to reduce the broth which I used later. I cubed the chicken which I set aside. I used a 16-oz package of bow-ties - again because it was handy. I steamed the broccoli florets . In step three, I heated 1-1/2 cups of the chicken broth and whisked the cream cheese into the broth. When the cheese sauce was hot, I added the minced garlic and the bell pepper stirring until the pepper was heated through - about 30 sec. Then I added the chicken, the cooked pasta, and the broccoli, stirred to coat, and served. The very light cooking treatment of the garlic was key to keep the garlic zippy. Next time, I might garnish with cilantro, or try a little orange zest. We will definatly try this one again.
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