My heart, it goes all a flutter when I hear those four words, "This is really good!"
Months and months ago I purchased Family Feasts for $75 a Week and I finally got around to trying out one of the recipes. It's called "Mexican Bowtie Pasta" or something or other in the cookbook - but it's a pet peeve of mine to put the name of a country in a dish when it's not actually from that country. Adding salsa does not Mexican it make. So I called it something like "Spicy pasta with Chicken" or something on the menu I post in the kitchen. I know, I'm creative.
The recipe calls from cream cheese and milk - and I made half of it that way and it was REALLY GOOD (but I love creamy sauces)- - but the version that got the most rave reviews from the kids was the lactose-free version I made - so - I'm going to share my modified version with you all. This should serve about 6
2 lbs chicken thighs, cooked and shredded.
1 lb bowtie pasta, cooked and drained.
2 TBS olive oil
2 cloves garlic, crushed
1/4 cup flour
2 cups chicken broth
1 cup salsa
1 can rotell tomatoes with green chili
In a saucepan add about 2 tbs olive oil and stir in chicken (until chicken is heated if it's been cooled.) Add 2 cloves crushed garlic, stir. Sprinkle in flour, stir.
Add chicken broth and salsa, bring to a boil stirring often. You can add the rotell here or save it for a topping later depending on the taste buds of your family. I saved it to be added at the table. Cook until heated through - about 10 minutes. (You can add more broth if it looks too thick, boil longer to reduce if it's overly soupy - though mine was soupy and still good on the pasta!)
Serve over pasta.