Creamy Dorothy Lynch Chicken & Vegetable Pasta
- Prep time: 10 Minutes
- Cook time: 18 Minutes
- Serves: 6
Ingredients
- 3 c. med. sized bowtie pasta
- 1 lb. boneless skinless chicken breasts, cut into small pieces
- 2 cloves garlic, minced
- 1 lb. frozen or fresh mixed vegetables (carrots, broccoli, cauliflower), thawed
- ½ c. Dorothy Lynch Home Style
- ½ c. cream cheese (room temperature)
- ¼ c. Parmesan cheese, grated
- Prep time: 10 Minutes
- Cook time: 18 Minutes
- Serves: 6
The Method
- Cook pasta per directions on the package.
- Combine cream cheese and Dorothy Lynch with a fork.
- Set aside.
- Meanwhile, heat a large nonstick skillet on medium-high heat.
- Add chicken and garlic.
- Cook until chicken is browned.
- Stir in vegetables, cook for 3 minutes or until chicken is cooked through.
- Stir in Dorothy Lynch and cream cheese mixture until cheese is melted and sauce is well blended.
- Drain pasta.
- Add pasta to the sauce, stir to evenly coat.
- Sprinkle with Parmesan and serve.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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