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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kara Carter-Hundley
  • 2 TBS margarine
  • 1/2 lb. chicken breasts, boneless, skinless, cut into strips
  • 2 cups fresh broccoli florets
  • 1 red bell pepper, cut into thin strips
  • 1 cup chicken broth
  • 1/2 sp. garlic powder
  • 1/4 tsp. pepper
  • 3 oz. cream cheese or vegan cream cheese, softened
  • 6 oz. bowtie pasta, cooked and drained
In a large skillet, melt margarine over medium heat. Add chicken. Stirring frequently, cook 3 minutes or until chicken is white. Remove chicken.
Add broccoli, red pepper, chicken broth, garlic powder and pepper. Cover and cook, stirring occasionally, until broccoli is tender, 5 to 7 minutes.
Return chicken to skillet; cook 1 minute longer. Remove from heat. Stir in cream cheese until smooth. Add bow ties; toss to coat.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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