12 oz Bowtie pasta
3-4 chicken breasts (mine are small 4oz pieces)
lemon pepper or any other of your favorite seasonings
2 cups nonfat milk
6oz cream cheese (I use light)
1/2 cup parmesan cheese
1/4 cup butter
1 TB minced garlic
In a stock pot, cook pasta according to package directions. Drain, put back into pot and set aside.
Cook chicken breasts in a skillet with lemon pepper (or favorite seasoning) sprinkled over top. When it is done, cut chicken into cubes. When the chicken is done add it to the cooked pasta.
In a saucepan, over medium heat, melt butter and add garlic. Let it saute for about 1-2 minutes. Add cream cheese, parmesan cheese, and milk. Whisk together until all ingredients are melted and smooth. Bring to a boil and then turn off.
Right before serving, pour the white sauce into the pot with the pasta and chicken. Stir until everything is coated.