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chicken farfalle in a creamy wine sauce

(2 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

I made the mistake of freezing cream cheese. Not just one block but 4 blocks. I found out that cream cheese doesn't freeze very well. It becomes crumbly. This is something I think I knew!! I couldn't use it with any dip recipe or even spread it on a cracker without it crumbling. I didn't want to waste it so I decided to melt it into a dish and this is what I came up with. Even though it didn't turn out as smooth as I wanted (because I froze the cream cheese) it tasted wonderful and I will make again with cream cheese that I didn't freeze.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken farfalle in a creamy wine sauce

  • 1 lb
    boneless chicken breast, cut in bite size pieces
  • 2 to 3 Tbsp
    olive oil, extra virgin
  • 1/2 c
    onion, chopped
  • 1/2 c
    green bell pepper, choppped
  • 1 tsp
    garlic, minced (i used spice world squeeze garlic)
  • 1 can
    (10.5 oz) cream of mushroom soup
  • 1
    8-oz block of cream cheese
  • 1/2 c
    dry white wine
  • 1
    4-oz can sliced mushrooms
  • salt and pepper to taste
  • chives, dried for garnish

How To Make chicken farfalle in a creamy wine sauce

  • 1
    Cut chicken into bite size pieces; set aside.
  • 2
    Heat EVOO in skillet over medium heat; add onion and bell pepper; saute until tender; add garlic and heat about 1 minute. Remove onion mixture and place in a bowl, leaving oil in pan.
  • 3
    Add chicken to pan. Over a medium heat, cook pieces until a light golden brown; stirring to ensure all sides are cooked.
  • 4
    Meanwhile, pour soup into sauce pan; add cream cheese. Heat on a medium low heat until cheese meals. Once cheese has melted, add wine, onion/pepper/garlic mixture and mushrooms; heat about 3 minutes until bubbly.
  • 5
    Pour sauce over chicken; stir until mixed well.
  • 6
    Prepare Farfalle according to directions. Drain well! Pour chicken mixture over pasta; toss to coat. Sprinkle with chives, to garnish if desired. Serve NOTE: I did add 3 chicken bouillon cubes to the water for extra flavor.
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