Last updated on September 8th, 2024 at 06:51 pm
Author: Let’s Talk Mommy
Recipe Type: Main Dish
Cuisine: American
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
Serves: 6
A great dish for the whole family, especially the little ones.
They love bow tie pasta!
Ingredients
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*
Instructions
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. Philadelphia have a huge range.
Place all ingredients in a 9×9 inch casserole dish. Sprinkle grated cheese on top. I like to kick it up a notch and sprinkle some cajun spice on top too. Up to you.
Cook on 180 degrees Celsius for 25 minutes or until the top is golden.
Serve with fresh hot croissants.
I hope you will try this out, and let me know what you think! My kids both love it, yes, even little Missy Moo.
Looks lovely, but I’d leave out the mushrooms!
It’s very versatile. You can leave out the mushrooms, add olives or corn instead. Maybe spice it up with some chillies. It really can be anything you want. I make it a bunch of different ways. Sometimes if I don’t have bacon I throw ham in it instead. Thanks for stopping by and commenting.
Looks lovely, I think the leftovers would be nice cold as well with a salad
Yes, definitely. Too funny because I am eating a cold bowl of it right now for lunch. 😉 Great minds think alike. Thank you for stopping by and commenting.
Sounds lovely. I use the garlic/chives Philadelphia quite a lot as they make a good pasta sauce base. Sometimes I use them instead of making a white sauce for lasagne too.
Me too. So flavourful too! Thanks for stopping by and commenting. Great idea for lasagna.
Love this recipe and know it would be a hit with the whole family. Thanks for linking up to #tastytuesdays
Thanks for hosting. I love recipes where I can give to my tot and baby as well as yummy for us adults too. Less cooking separate meals all the time.
Ooh, that looks and sounds delicious, I’ll definitely be trying it out soon.
#TastyTuesdays
Thanks Sophie. It really is so yummy. I even like it cold the next day with a side salad!
This sounds great and so easy to make, although I would take out the mushrooms #tastytuesday x
It really is and so versatile. You can take out or add whatever you like. That’s why I love it. It’s fab too eating it cold the next day with some toast or a side salad.
Looks lovely and creamy – like the idea of serving with croissants too! #TastyTuesday
Thanks Kate. It’s great too because it’s so versatile. You can add and substitute things depending on what you like and what’s in the cupboard. I even love eating this cold the next day for lunch. Glad you liked it. Oh I love hot fresh croissants.