CHICKEN BOW TIE ALFREDO
Bow ties are back in style in this meaty pasta dish. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it ideal for healthy cooking. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted., Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted., Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 430 calories, Fat 10g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 345mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN AND BOW TIE PASTA
Easy and delicious chicken and bow-tie pasta with a white cream sauce.
Provided by Cooking Mama
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Nutrition Facts : Calories 894.1 calories, Carbohydrate 76.3 g, Cholesterol 183.7 mg, Fat 41.6 g, Fiber 5.4 g, Protein 47 g, SaturatedFat 27 g, Sodium 1721.9 mg, Sugar 13.1 g
BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)
Make and share this Bow Ties Alfredo With Ham and Peas (Or Broccoli) recipe from Food.com.
Provided by RecipeNut
Categories Ham
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring large of lightly salted water to boiling.
- Add pasta; cook 12 minutes or until firm but tender.
- Add peas for last 3 minutes of cooking.
- Reserve 1/2 cup of pasta cooking water; drain water.
- Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
- Heat butter in saucepan over medium heat.
- Add garlic, saute 1 minute.
- Whisk in milk mixture.
- Simmer 3 minutes.
- Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
- Simmer, whisking, 2 minutes.
- Remove from heat.
- Toss together pasta, peas or broccoli, sauce and ham in large bowl.
- Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
- Top with remaining parmesan.
- Serve hot.
EASY CHICKEN ALFREDO
A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.
Provided by jojolyn
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
- Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
- Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
Nutrition Facts : Calories 901.2 calories, Carbohydrate 100.2 g, Cholesterol 88.7 mg, Fat 40.5 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 14.9 g, Sodium 1314.9 mg, Sugar 9 g
BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI
This recipe is a great twist on the traditional fettuccine alfredo. You can use any type of pasta desired. The chicken, broccoli and alfredo sauce come together really well in this dish.
Provided by Super San Mateo Che
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring large pot of water to boil.
- In a large grill pan, heat oil. Add chicken pieces and grill until completely cooked.
- While chicken is cooking, add bowties to boiling water and cook until al dente.
- Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
- While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
- Reduce heat to low and simmer for one minute.
- Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
- Remove from heat and add nutmeg, salt and pepper.
- Drain pasta and place into a warmed, large bowl.
- Pour on the sauce and sprinkle the remaining parmesan cheese.
- Toss in broccoli and chicken pieces.
- Serve immediately.
Nutrition Facts : Calories 828.7, Fat 51.6, SaturatedFat 26.3, Cholesterol 220, Sodium 427.4, Carbohydrate 63.5, Fiber 5.2, Sugar 3.4, Protein 29.9
MICHAEL'S BOW TIE CHICKEN PASTA
Steps:
- For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
- Cut the chicken into medium-diced sections for the pasta.
- For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
- Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
- Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
- Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined.
- Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.
BOW TIE PASTA AND BROCCOLI ALFREDO
I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.
Provided by Kelly1966 S
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease 2-quart casserole dish.
- Cook pasta as directed on package.
- Add broccoli during the last 2 to 3 minutes of cooking time; drain.
- In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
- Uncover casserole; sprinkle with cheese.
- Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
- Take out and serve.
BROCCOLI AND LEMON PEPPER CHICKEN ALFREDO WITH BOW TIE PASTA
Make and share this Broccoli and Lemon Pepper Chicken Alfredo With Bow Tie Pasta recipe from Food.com.
Provided by Velvet Elevator
Categories One Dish Meal
Time 50m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta to desired firmness and drain.
- While the pasta boils, fry chicken with oil, lemon juice and lemon pepper until thoroughly cooked. (Flavor will be very strong.) Seat aside.
- In a medium saucepan, cover the bottom of the pan with water and bring to a boil.
- Add broccoli, cover and boil 5 minutes, drain well. Set aside.
- In a medium saucepan, melt butter over medium heat.
- Stir in flour until smooth.
- Slowly stir in milk until smooth and hot.
- Reduce heat and add cheese.
- When mixture is smooth, add salt, paprika and mustard.
- Mix pasta, broccoli and cheese sauce in a large pot, then add chicken.
- Serve immediately, or refrigerate and serve cold.
Nutrition Facts : Calories 392.8, Fat 20.9, SaturatedFat 9.1, Cholesterol 88.2, Sodium 539.1, Carbohydrate 26.6, Fiber 2.7, Sugar 1.8, Protein 25.3
SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE
This recipe is one that I came up with one day while trying to make something different. All of the alfredo-type sauces that I've tasted are too thick, heavy and rich and even with all of that....they never have enough flavor. This dish is something you can make after coming home tired from work because it's easy, tastes amazing and you can eyeball the ingredients according to how much less or more you want to make or how thick you want your sauce to be.
Provided by GeishaDoll
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for pasta and salt water prior to adding pasta.
- Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
- Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
- Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
- Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
- Add cream to broth and garlic.
- Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
- Add chicken and cooked pasta into sauce mixture.
- Add parmesan cheese and stir until well blended.
- Leave to thicken slightly on medium heat for about 5-10 minutes.
- Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
- The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!
Nutrition Facts : Calories 688.5, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 330.7, Carbohydrate 45, Fiber 2.1, Sugar 1.5, Protein 39.4
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