chicken and bow tie pasta
 
prep: 10 min., cook: 30 min. cooking the pasta in the same water that the 
chicken was cooked in gives the noodles extra flavor--and using just one 
pot 
makes for easy cleanup. 
 
1 quart  water
4   skinned and boned chicken breasts, cut into bite-size pieces
8 oz.  uncooked bow tie pasta
1 cup  chicken broth
1   celery rib, chopped (about 1/2 cup)
1 small  onion, chopped (about 1/2 cup)
1   10 3/4-ounce) can cream of mushroom soup
1   8ounce package pasteurized prepared cheese product, cubed
  garnish chopped fresh parsley
 
bring 1 quart salted water to a boil in a dutch oven. add chicken, and 
cook 
12 minutes or until done. remove chicken from water with a slotted spoon. 
add 
pasta to water in dutch oven, and cook 10 minutes or until tender; drain. 
keep warm. 
heat 1/4 cup broth over medium-high heat in a dutch oven; add celery and 
onion, and cook 5 minutes or until tender. stir in chicken, soup, cheese, 
and 
remaining 3/4 cup chicken broth, stirring until cheese is melted. toss 
with 
pasta; garnish, if desired. serve immediately. 
 
yield: makes 4 servings 
 
 
 
 
 
 
(ID: 73613) Mirror: rec.food.recipes: Thu, Aug 11, 2005


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