Bird's Chicken and Bow Ties in Cheese Sauce

Always a crowd pleaser, and kid pleaser too! And yes, another Shanna's favorite. (My daughter loves my cooking) :)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces bow tie pasta
• 1  tablespoon olive oil
• 1  boneless skinless chicken breast, cut into 1 cubes
• 1  cup heavy cream
• 1⁄2 cup chicken broth
• 1  teaspoon thyme, chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 6  ounces  neufchatel cheese, softened or 6  ounces cream cheese
• 6  ounces feta cheese, crumbled
• 1  green onion, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup peas, cooked (you can sub with broccoli or cut up asaragus also)

Directions

1. Cook Pasta according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; Add chicken and saute', stirring occasionally, until just browned (about 4 minutes). Remove the chicken from pan; set aside.
2. In same skillet, over medium high heat, bring next 4 ingredients to a boil. Reduce heat and simmer until reduced to about 1 cup (about 5 minutes).
3. Reduce heat to medium and stir in cheeses until incorporated and melted. Add reserved chicken and cook until no longer pink in center, about 5 minutes.
4. Remove from heat and stir in green onion, salt and pepper, and peas. Toss gently in a large serving bowl with the drained pasta and serve.
5. VARIATION: Pour mixture evenly into casserole dish, top lightly with bread crumbs and heat 15 minutes at 350°F.