Chicken Bow Tie Alfredo
Bow ties are back in style in this meaty pasta dish. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it ideal for healthy cooking. —Healthy Cooking Test Kitchen
Ingredients
- 4 cups uncooked multigrain bow tie pasta
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 4 ounces fat-free cream cheese, cubed
- 2 tablespoons cornstarch
- 2 cups whole milk
- 2 cups cubed cooked chicken breast
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Additional grated Parmigiano-Reggiano cheese, optional
Directions
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1Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
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2Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
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3Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.
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