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Culinary Escape to Spain
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creamy herb chicken and pasta

Contributed By: gary | See all of gary's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
  15 12oz
RECIPE INGREDIENTS
5 skinless boneless chicken breasts cut in 1/4 inch cubes. 16 oz can of peas.  2 or 3 large garlic cloves chopped.5 zucchini sliced into wheels. 5 cork neck squash sliced into wheels. 1/2 pound of sliced mushrooms. 1 can of chicken broth. small can of black olives chopped. small red onion chopped. Oregono Parcley. 1 8 oz cream cheese and 1 4 oz cream cheese. olive oil 1/4 stick butter 12 ounce box of bow tie pasta 16 ounce box of tri colored twist pasta.
DIRECTIONS
using large pot 12 quart put enough olive oil in pan to cover bottom of pan heat add garlic and seasonings brown garlic add onion and brown add chicken cook chicken adding chicken broth drain liquid from peas into pot with chicken. turn down heat add in cream cheese in small chunks melting into mix. add squash zucchini and mushrooms folding into mix not smashing them. cook for 3 to 4 minutes leaving them crispy. cover on low heat add peas and black olives not crushing them turn off heat. next in separate pot cook pasta as directed drain and add butter. pasta can be cooked while chicken is cooking


add pasta to chicken folding gently let sit for 5 minutes letting the pasta soak in the juices with no heat. serve


makes about 11 quarts and is great cold the next day as a pasta salad.


Date Added: 07/29/2010
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