Chicken Bowties with 3 Cheeses

  • Yield 4 servings


1 pound boneless, skinless chicken breast
1 -- Tablesoon each butter or margarine and olive oil
1/2 teaspoon each, garlic salt, pepper and paprika
4 teaspoons minced garlic
1/2 cup sherry or chardonnay wine
1/2 cup evaporated milk
1 -- 4 ounce package blue cheese, crumbled
1 -- 3 ounce package cream cheese
1/2 cup shredded Parmesan cheese plus 2 tablesoons
12 ounces penne or bow tie pasta, cooked al dente
-- Chopped fresh flat leaf parsley


Slice chicken into 1/4-inch strips. In a large skillet over medium high heat melt butter with olive oil. Add chicken strips to skillet. Season with garlic salt, pepper and paprika. Stir chicken frequently as it begins to chage color. Stir in garlic and continue to cook 2-3 minutes, being careful not to brown garlic. Deglaze pan with the wine. Reduce heat and add milk. Keep heat on low while adding the blue cheese, cream cheese and 1/2 cup Parmesan cheese. Stir constantly until all cheeses have melted. Place cooked pasta on large serving platter. Pour chicken and sauce over pasta. Sprinkle chopped parsley around edges and use remaining Parmesan over all.
Serves 4



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