Tuesday, February 2, 2010

Another Winning Recipe!

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.


  1. I have that book saved on my amazon wish list. So you really like it so far? That recipe sounds yummy. How much cream cheese and milk do you use for the recipe.

  2. Lovin your project 365 :-) Now you just need to write here more often so I can read you here since I'm not at Bloop! lol