Makes 4-6 servings
½ lb. uncooked penne pasta
1 package (8 ounces) Neufchatel or cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
2 boneless skinless chicken breasts, cooked and cubed
2 cups chopped broccoli, fresh or frozen and thawed
8 button mushrooms, sliced
1/2 cup chopped red bell pepper
1/4 cup plus 4 Tbsp. Parmigiano Reggiano
In a medium pot of boiling water, add penne pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.
Add the cooked chicken, broccoli, mushrooms and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.
Printed from www.TheComfortofCooking.com