Cream Cheese Chicken Farfalle

 

I didn't follow any sort of recipe for this dish I just threw a bunch of things together that I needed to use before they went bad.  I had lots of chicken left over from my whole roasted chicken and a block of cream cheese and I went from there.  I used a whole box of Farfalle because my freezer meals are looking a little low so feel free to make a smaller portion or freeze the extra for later. 

 

Ingredients:

• 2 cup cooked chicken, diced or shredded
• 8 oz light cream cheese
• 1 box Farfalle pasta, cooked
• 1 package sliced mushrooms
• 1 small sweet onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/3 cup sherry cooking wine
• 1 chicken bouillon cube
• 1 tablespoon white balsamic vinegar
• 1 teaspoon cayenne pepper
• fresh basil, to taste
• salt and pepper, to taste
• 1 tablespoon olive oil

 

Directions:  Boil farafalle according to package.  In a large sauce pan heat olive oil then add garlic and onions.  Saute until onions are soft and add mushrooms.  Cook for about a minute and add balsamic vinegar.  When mushrooms start to caramelize transfer to separate bowl.  Add chicken broth, sherry and bouillon and bring to a boil reduce heat to low and add cream cheese and stir constantly until creamy.  Add mushrooms, onions, and farfalle and stir.  Garnish with basil and serve.

 

Cookers Note:  If you are freezing use a disposable 9x9 tin baking pan and cover with foil.  Thaw completely and bake at 350 degrees for 30 minutes.