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Creamy Chicken-Pasta Stew

Serves: 4

4 SERVINGS PREP: 5 MIN COOK: 20 MIN

    1 tablespoon butter or margarine
   1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
   1 cup milk
   1 0.3 ounce package cream cheese, soften
   1 (1-pound) bag frozen pasta, broccoli and carrots in creamy cheddar sauce
   2 tablespoons chopped fresh chives

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1. Melt butter in 12-inch nonstick skillet over medium-high heat. Cook chicken in butter 4 to 5 minutes, stirring occasionally, until brown.

2. Stir milk and cream cheese into chicken. Cook about 5 minutes, stirring frequently, until cheese is melted.

3. Stir in frozen pasta and vegetable mixture. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 3 to 7 minutes or until pasta and vegetables are tender. Sprinkle with chives.

1 SERVING: Calories 410 (Calories from Fat 180); Fat 20g (Saturated 11g); Cholesterol 130mg; Sodium 340mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 34g * % Daily Value: Vitamin A 100%; Vitamin C 10%; Calcium 20%; Iron 12% * Exchanges: 2 Starch, 4 Lean Meat, 1 Fat * Carbohydrate Choices: 2

Together Time
Fill your cookie jar. Cut refrigerated sugar cookie dough, or another favorite flavor, into various shapes with cookie cutters and bake. The cookies will be ready in about 20 minutes.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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