We love pasta. Especially if it’s in a creamy sauce. This dish cooks in the time it takes to boil the water and cook the pasta. You can’t beat that.
I made it even faster, by using chicken I had grilled, sliced and frozen. A quick thaw in the microwave and it was ready to use.
Here’s what you’ll need:
Ignore the can of black olives in the photo. I planned to use them, but changed my mind.
- 1 lb. bowtie pasta
- 1-1 1/2 lbs. grilled chicken, sliced
- 1 onion, diced
- 3 cloves garlic, pressed or crushed
- 4 Tbs. butter
- 1 cup half and half, warmed
- 1 cup chicken broth
- 1 tsp. Homemade Seasoned Salt
- 12 oz jar roasted red peppers, sliced
- 1 cup mozzarella, shredded
Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn’t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving, if you’re lucky enough to have some.