Bow Tie Pasta

MMM, bet you'll never guess what I'm fixing for dinner tonight? Well, If you're looking at the illustration above, I guess you have guessed it...Bow Tie Pasta with Chicken...

I figured I'd go Italian after a weekend of eating Irish...you know , the cabbage and corn beef and the beer and all...It's Pasta and wine time again.

INGREDIENTS:


1 quart water

4 skinned and boned chicken breasts, cut into bite-size pieces

8 ounces uncooked bow tie pasta

1 cup chicken broth

1 celery rib, chopped (about 1/2 cup)

1 small onion, chopped (about 1/2 cup)

1 (10 3/4-ounce) can cream of mushroom soup

1 (8-ounce) package pasteurized prepared cheese product, cubed

Garnish: chopped fresh parsley

DIRECTIONS:

1. Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
2. Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.

Have a nice red wine with this-

Enjoy!