Bowtie Chicken Alfredo

Both my 7th and 3rd grade daughters bring homemade lunch to school everyday, not just to avoid long lines but also because they think that cafeteria food tastes like crap. They prefer that I make sandwiches, quesadillas, wraps or pasta for them, rather than have them fall in line for more than 5 minutes for something that they consider low quality food.

This Bowtie Chicken Alfredo is one of the pasta dishes that they love bringing to school. They love it so much that whenever I cook it for dinner, they would request that I save some for their lunch the next day. Well, I couldn't blame them because it's really good --- so creamy and very comforting! I guess it's true 'coz even their friends tell me that I should make their lunches too!

You should try it!




Ingredients:

• 12 oz. bowtie pasta
• 1 lb boneless skinless chicken breast, cut into cubes
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 medium sized sweet onion, minced
• 1 red bell pepper, chopped
• 2 cups broccoli florets, chopped
• 4 strips of cooked turkey bacon, chopped
• 1 can cream of chicken soup
• 1 cup 2% milk
• ½ cup plain yogurt
• ½ cup grated Parmesan & Romano cheese blend
• ¼ cup fresh basil, thinly sliced
• Salt and pepper

Instructions:

1. Cook bowtie pasta according to package directions. Drain and set aside. In a saucepan over medium heat, cook chicken in olive oil until there's no more pink showing. Sprinkle with ½ tsp salt and 1/8 tsp freshly ground pepper. Push chicken to one side of the pan. Add garlic and onion and cook until onion is translucent, about 2 minutes. Add bell pepper and broccoli and cook for about 3 minutes or until tender-crisp. Mix with other ingredients until well combined.

2. Meanwhile, combine soup, milk, yogurt and grated cheese. Stir into chicken mixture. Bring to a boil. Reduce heat to low and simmer, uncovered for about 5 minutes. Add the bowtie pasta, bacon and basil. Toss until completely covered with sauce. Cook until heated through. Remove from heat.