Bird's Chicken and Bow Ties in Cheese Sauce

• 8 ounces bow tie pasta
• 1 tablespoon olive oil
• 1 boneless skinless chicken breast, cut into 1 cubes
• 1 cup heavy cream
• 12 cup chicken broth
• 1 teaspoon thyme, chopped
• 14 teaspoon crushed red pepper flakes
• 6 ounces neufchatel cheese, softened or 6 ounces cream cheese
• 6 ounces feta cheese, crumbled
• 1 green onion, chopped
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 cup peas, cooked (you can sub with broccoli or cut up asaragus also)

1. Cook Pasta according to package directions.
2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; Add chicken and saute', stirring occasionally, until just browned (about 4 minutes).
3. Remove the chicken from pan; set aside.
4. In same skillet, over medium high heat, bring next 4 ingredients to a boil.
5. Reduce heat and simmer until reduced to about 1 cup (about 5 minutes).
6. Reduce heat to medium and stir in cheeses until incorporated and melted.
7. Add reserved chicken and cook until no longer pink in center, about 5 minutes.
8. Remove from heat and stir in green onion, salt and pepper, and peas.
9. Toss gently in a large serving bowl with the drained pasta and serve.
10. VARIATION: Pour mixture evenly into casserole dish, top lightly with bread crumbs and heat 15 minutes at 350F.

pasta, olive oil, chicken breast, heavy cream, chicken broth, thyme, red pepper, neufchatel cheese, feta cheese, green onion, salt, black pepper, peas

Taken from www.food.com/recipe/birds-chicken-and-bow-ties-in-cheese-sauce-256276 (may not work)