Ingredients
-
4 boneless, skinless chicken breast halves
-
1 (12 ounce) package farfalle (bow tie) pasta
-
1 (14 ounce) can chicken broth
-
1 head broccoli, cut into florets
-
1 medium red bell pepper, thinly sliced
-
2 cloves garlic, minced
-
salt and pepper to taste
-
2 (8 ounce) containers chive and onion cream cheese
-
¼ cup freshly grated Parmesan cheese
Directions
-
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
-
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
-
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Nutrition Facts (per serving)
894 | Calories |
42g | Fat |
76g | Carbs |
47g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 894 | |
% Daily Value * | |
Total Fat 42g | 53% |
Saturated Fat 27g | 135% |
Cholesterol 184mg | 61% |
Sodium 1722mg | 75% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 5g | 19% |
Total Sugars 13g | |
Protein 47g | 94% |
Vitamin C 107mg | 119% |
Calcium 271mg | 21% |
Iron 4mg | 22% |
Potassium 987mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.