Creamy Herbed Chicken
1 package (9 ounces) fresh bow-tie pasta or fusilli
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into halves, then cut into 1/2-inch strips
1 small red onion, cut into slices
1 package (10 ounces) frozen green peas, thawed and drained
1 yellow or red bell pepper, cut into strips
1/2 cup chicken broth
1 container (8 ounces) soft cream cheese with garlic and herbs
Salt and black pepper
Cook pasta in lightly salted boiling water according to package directions, about 5 minutes; drain.
Meanwhile, heat oil in large skillet or wok over medium-high heat. Add chicken and onion; cook and stir 3 minutes or until chicken is no longer pink in center. Add peas and bell pepper; cook and stir 4 minutes. Reduce heat to medium.
Stir in broth and cream cheese. Cook, stirring constantly, until cream cheese is melted. Combine pasta and chicken mixture in serving bowl; mix lightly. Season with salt and black pepper to taste. Garnish as desired.