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This was so simple to make! Delicious too! I precooked the chicken by cooking it on low for 10 hours with a can of cream of chicken soup and one can of water.
Cook pasta according to package instructions. When done, drain it and set aside.
Melt 4 tablespoons of butter in saute pan or skillet over medium heat. Add 1 pint of half-and-half, salt and pepper and heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
In a large skillet over medium heat, melt 1.5 tablespoons of butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add chicken and stir. Stir in 1 ounce of half-and-half and half of the sauce. Add the cooked bowtie pasta and the rest of the sauce. Stir gently. Serve.
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