Bow Tie Chicken Pasta

The recipe from last week's Midweek (April 10th) is from a Marquette High School Cookbook. The recipe is from Jill Kehlenbrink, Family & Consumer Science Teacher @ Marquette.

ENJOY!
Amy

Bow Tie Chicken Pasta
2 T. Butter
1 envelope Good Seasons Italian Dressing Mix
1 c. dry white wine or Chicken Broth (I used broth)
1 can Golden Mushroom Soup
1 - 8 oz. tub of Cream Cheese with Chives*
4 boneless, skinless Chicken Breasts
12 oz. Bow Tie (Farfalle) Pasta, cooked & drained

Directions:
In a small saucepan, melt butter.  Add dressing mix.  Blend in wine or broth with wire whisk.  Stir in undiluted can of soup.
Blend in cream cheese; stir until smooth and gently heat through.  Arrange chicken in a 9 x 13 inch baking dish and pour sauce over chicken.

Bake in 325 degree F. oven until chicken breast internal temp. is 160 degrees F.  (Time varies depending on size and thickness of your chicken)
Serve over pasta, spoon sauce over pasta if desired.  Serves 4 and makes 3 cups of sauce.

*Cream Cheese with Chives can be made by mixing the following together:
8 oz. regular block of Cream Cheese
2 T. Milk
1 T. Green Onion, minced
1 T. fresh Chives, minced
Sprinkle of Garlic Salt, to taste
Dash of Black Pepper, to taste

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