Mexican Bowties & Chicken

I got this recipe from a friend awhile back. It didn't taste too bad but it gave me nasty heartburn both the night I ate it and the next night again when I ate the leftovers. Heartburn is not something I usually get. The chicken tasted great in this though- it really picked up the garlic flavor while it was being sauteed with it- so that could be helpful to know for other recipes. I am sure your choice of salsa also affects the flavor a lot. I used Muir Glen Organic Garlic Cilantro- this was really good. I will definitely buy that brand of salsa again to eat by itself (and I can see if it gives me heartburn).

Mexican Bowties & Chicken
*about 4 large servings

8 oz uncooked bow tie pasta
2 small boneless skinless chicken breasts
1 T butter
2 cloves garlic, minced
3 T flour
1/4 c milk
1/2 c chicken broth
1/2 c salsa
4 oz crm cheese, cut into cubes

Cook pasta in boiling salted water until al dente. Drain and set aside.
Meanwhile, cut chicken into bite-size pieces. Melt butter in large skillet over medium heat. Add chicken, cook stirring 4 to 5 minutes. Add garlic and continue to cook until fragrant, about 1 min (do not let garlic brown!). Stir in flour; then add milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbly and cream cheese is melted and smooth. Keep hot while waiting for pasta to be finished cooking. Add more broth if necessary if sauce is too thick. Add drained pasta to skillet, stir until combined. Serve immediately.