Ingredients
1 (12 ounce) boxof bow ties pasta
1 cup chicken broth
2 small red bell peppers, cut into strips
1 (6 ounce) containerof garlic and spice soft spreadable cheese
Method
Sources
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Recipe1M+
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Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Affordable tri-ply stock pot — excellent heat distribution
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Affordable tri-ply stock pot — excellent heat distribution
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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cook and drain pasta according to package directions. 2. in large skillet, heat olive oil over meduim high heat. 3. add chicken. cook and stir 3-5 minutes, until chiken is lightly browned. 4. remove chicken and add broccoli, red peppers and chicken broth. 5. cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender. 6. return chicken to skillet and cook 1 minute longer. remove from heat. 7. add cheese then pasta, combine gently until cheese is melted and smooth.