Prep 5 mins
Cook 20 mins
Easy and quick dinner or lunch. I like to serve this with french bread and a salad.
- 1 package bow tie pasta
- 1 chicken breast, cubed
- 2 tablespoons butter
- 1 can lowfat 2% evaporated milk
- 1 cup parmesan cheese
- 1⁄2 lemon, juice of
- 1 package good seasonings Italian salad dressing mix
- Prepare pasta according to pkg instructions.
- In sauce pan melt butter and then brown and cook chicken.
- Add evaporated milk, lemon juice, and italian dressing mix.
- Simmer for 5 minutes.
- Then add parmesan cheese and mix until well melted and serve.
Fantastic! This is a very yummy, creamy, filling dish. And I love how quick and easy it is. I used a 5 oz. can of evaporated milk, and the sauce was very thick after I added the parmesan, so I thinned it out some by adding skim milk, which worked fine. I also added 1 cloved of garlic and steamed broccoli to it. Thanks for sharing!
This is a very tasty base recipe, however it would be very helpful if you would include your actual measurements for the milk and the dressing.<br/><br/>I used approx 300g milk which seemed to be enough, but had no idea how much dressing to use and ended up playing it by smell. Chucked in a drizzle olive oil and balsamic, teaspoon each of dried basil, thyme and oregano and 2 teaspoons garlic. Also included 1/4 head each of broccoli and cauliflower for some veggies, steamed them before stirring through sauce. Omitted Parmesan from the sauce and instead grated on, to serve since I'm trying to be slightly healthier. Would love to see a revised recipe, but in the mean time, thanks for a great starting base for a lovely meal.
Wonderful! Very rich and creamy and full of flavor. Tastes like a dish you could expect to find on the menu at Olive Garden or Johnny Carino's! I would easily prepare this for company and expect many compliments! Goes GREAT with fresh steamed veggies, french bread and a nice glass of wine! So simple to make too! My only complaint is that the recipe did not specify what size can of evaporated milk to use. I opened up a 12 oz. can and used 1/2 of that. So I am certain a 5oz. can is what the recipe intends. I also used 1# of chicken and 1 1/2 tablespoons lemon juice. A must try recipe!!