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.
Ingredients For chicken farfalle in a creamy wine sauce
boneless chicken breast, cut in bite size pieces
2 to 3 Tbsp
olive oil, extra virgin
green bell pepper, choppped
garlic, minced (i used spice world squeeze garlic)
(10.5 oz) cream of mushroom soup
8-oz block of cream cheese
dry white wine
4-oz can sliced mushrooms
salt and pepper to taste
chives, dried for garnish
How To Make chicken farfalle in a creamy wine sauce
Cut chicken into bite size pieces; set aside.
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.
Add chicken to pan. Over a medium heat, cook pieces until a light golden brown; stirring to ensure all sides are cooked.
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.
Pour sauce over chicken; stir until mixed well.
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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