CHICKEN AND BOW TIE PASTA
This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM.
Provided by larchie
Categories Chicken
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and keep warm.
- Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
- Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.
Nutrition Facts : Calories 706.9, Fat 26.6, SaturatedFat 4.3, Cholesterol 117.7, Sodium 677.2, Carbohydrate 81.5, Fiber 6, Sugar 2.1, Protein 34.7
ROTISSERIE CHICKEN AND BOW-TIE PASTA
Bow-tie pasta is a fun change for this creamy stovetop skillet dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat water, pasta sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally.
- Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender.
- Remove from heat. Garnish with fresh basil. Serve with Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
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
PARMESAN BOW TIE PASTA WITH CHICKEN
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. -Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts : Calories 528 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 690mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN AND BOWS
I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. -Danette Forbes, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.
Nutrition Facts : Calories 536 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 908mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges
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