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1
Chop the chicken into bite size pieces and season lightly with salt and pepper.
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2
You may also sprinkle on season salt or garlic powder to your own personal taste, I use them on everything, You may use any skinless/boneless cut, or even left over from yesterday.
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3
Saute the chicken until lightly brown.
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4
Just warm precooked chicken slightly before adding in the onion and garlic in the next step.
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5
Add the onion and garlic and continue to cook until the onion is soft and translucent.
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6
In a microwave/oven/serving dish, heat the cream cheese dip until it is soft.
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7
Add the chicken broth to it, and stir until smooth.
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8
Now add the chicken and onion mixture to it and put it into a 350F oven,.
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9
Start the water for the pasta.
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10
While this is coming to temperature, chop the red pepper and brocolli.
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11
Let the pasta cook for about 5 minutes, then add the vegetables to the chicken mixture in the oven.
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12
You could add the vegies when you put the pasta in, but we like ours crispy.
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13
At this point you should cover the chicken.
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14
Continue cooking all until the pasta is el dente and the vegetables are tender crisp.
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15
Drain the pasta, and either add it to the chicken mixture, or toss with a bit of olive oill and the parmesan cheese, and then serve the chicken and veg over top.
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16
NOTE: You may substitute 1 250 gm package of plain cream cheese for one of the dips if you don't care for the added herb and garlic flavor.
