Creamy Chicken Bacon and Tomato

Creamy Chicken Bacon and Tomato

Creamy Chicken Bacon and Tomato

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3 cups whole wheat farfalle (bow-tie pasta), uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese (or sub cream cheese), cubed

3 slices cooked bacon, crumbled

1/2 cup water

1/4 tsp. pepper

3 tbsp. grated parmesan cheese


Cook pasta as directed on package, omitting salt.

Meanwhile, cook chicken in large skillet on medium heat 5 to 6 minutes or until done, stirring occasionally. Add all remaining ingredients except parmesan; mix well. Cook 3 minutes or until Neufchatel is completely melted and chicken mixture is heated through, stirring frequently.

Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with parmesan.