MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parmesan Bow Tie Pasta w/Chicken
Categories: Pasta, Cheese, Poultry, Squash, Dairy
Yield: 6 servings

16 oz Bow tie pasta
5 tb Butter; divided
1 lb Boned, skinned chicken; in
- 1" pieces
1 ts (ea) salt & pepper; divided
2 md Yellow summer squash; in 1"
- pieces
3 tb A-P flour
2 cl Garlic; minced
1 1/2 c Milk
3/4 c Grated Parmesan cheese

In a 6 qt. stockpot, cook pasta according to package

In a large cast-iron or other heavy skillet, heat 1
tablespoon butter over medium heat. Add chicken; cook
and stir until no longer pink, 7-9 minutes. Add 1/4
teaspoon each salt and pepper; remove from pan. In same
pan, heat 1 tablespoon butter over medium heat. Add
squash; cook and stir until tender, 3-5 minutes. Remove
from heat.

In a small saucepan, melt remaining 3 tablespoons butter
over medium heat. Stir in flour and garlic until
blended; gradually whisk in milk. Bring to a boil,
stirring constantly until thickened, 1-2 minutes. Remove
from heat; stir in cheese and the remaining salt and
pepper.

Drain pasta; return to pot. Add chicken, squash and
sauce; heat through, stirring to combine.

Sarah Smiley, Bangor, Maine

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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