Difficulty: Medium - experience needed
Dietary guidance: n
2 cups chicken broth
1/3 pack cream cheese
1/4 cup milk
ground black pepper to taste
1/2 tsp dried thyme
14.5 ounce diced tomatoes
3 sweet peppers (or 2 of they're big)
1 small/med onion
4 cloves garlic
2 Tbsp olive oil
2 Tbsp butter
2 tsp flour
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzerella cheese
shredded parmesean cheese
3-4 grilled or roasted chicken breasts, diced
Cut onions and peppers into pieces about the same size as whatever pasta shape you're using.
In a large non-stick pan, cook onions and peppers in olive oil until soft (5-7 minutes) and just start to brown.
Add butter and garlic and cook for 30 more seconds
Add the flour and stir to cook the flour in the butter for about a minute
Add the milk and cook until thick and bubby.
Put the cream cheese in a microwave-save container with the chicken broth, and microwave on high for 2 minutes. Whisk the melted cheese into the broth. (This will allow the cream cheese to mix into the sauce quicker and move evenly)
Add the chicken stock/cheese mixture, the pepper and thyme to the pan. Stir until the cheese is completely incorperated.
Add the cheddar and mozzerela to the sauce, stir until melted into the sauce
Meanwhile, boil the pasta until under aldente and drain. Add the pasta to the sauce. Add water if needed to thin sauce and completely coat pasta.
Cook the pasta in the sauce for 1 minute, add the chicken, cook 1 more minute, and serve with parmesean cheese and fresh ground pepper on top.