Bow Ties With Chicken And Asparagus Recipe 44

Steps:

• In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
• In a large skillet or pot melt butter.
• Stir in vegetables and cook until tender.
• Stir in smoked salmon and heat through.
• Stir in cream and reduce by half, tossing all ingredients together.
• Stir in cooked pasta and toss.

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

Steps:

• in a large pot boil pasta according to package directions.
• drain reserving 1 c of water.
• return pasta to pot heat oven to 450.
• place asparagus on a baking pan.
• drizzle with olive oil, season with salt and pepper and roast 10 minutes.
• add cream cheese and asparagus to the pasta over medium low heat.
• stir in 2/3 c parmesan cheese.
• stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.

Steps:

• Prepare pasta according to directions on package; add asparagus one or two minutes before fully cooked.
• Drain.
• Place pasta, asparagus and chicken in a 13"x9" baking pan; mix in remaining ingredients.
• Broil for 5 minutes or until top is crispy.

Steps:

• Boil water for pasta. Cook as you are preparing the garlic/asparagus sauce.
• In a skillet, cook garlic, pepper flakes, and hot sauce in heated oil and butter for 2-3 minutes. Add asparagus, salt and pepper and saute until asparagus is crisp tender, about 8 minutes. If you want to add about a half pound fresh shrimp, now is the time and saute it with the asparagus. Add chicken broth and freshly grated parmesan or romano cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Steps:

• In a 12" skillet over medium heat, cook bacon until browned. Remove bacon to paper towels to drain. Drain all but 2 tablespoons of the bacon fat and cook until tender.
• Add tomatoes and liquid, sugar, salt, & pepper. Over high heat, bring to a boil. Reduce heat to low; cover and simmer for 15 minutes to blend flavors.
• Meanwhile, cook bowtie pasta according to package directions; drain. Stir cream and parsley into tomato mixture; heat through (do not boil or mixture may curdle).
• To serve, spoon sauce over pasta, sprinkle with bacon and toss.

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.