2 cups (480 ml) uncooked bow tie pasta (farfalle pasta)
1 onion chopped
6 slices of bacon
1 pkg Philadelphia Simply Stir sauce*
1 cup (240 ml) baby portobello mushroom
2 cups (480 ml) shredded or cubed cooked chicken breast
1 cup (240 ml) frozen peas
Cajun spice to top if desired*
Grated cheese to top if desired*
Boil pasta to your liking, I like my well done especially for the kids, but some prefer al dente. In the last three minutes throw in your frozen peas. Drain when finished.
In a frying pan, saute bacon, onion and mushrooms together.
I use previously cooked chicken breast, either cubed or shredded for this recipe. If you want to cook fresh, that’s fine too, dice it into cubes or use two forks to pull it a part. Why not try my crockpot (slow cooker) chicken?
In a large bowl, mix cooked pasta, peas, bacon, onions, mushrooms and chicken. Pour Philadelphia cream cheese cooking sauce over top and mix well. *Use whatever flavor you want…I used garlic and herb for this one