Bow Tie Pasta With Chicken And Vegetables Recipes

GARLIC CHICKEN AND VEGETABLE BOWTIE PASTA

Steps:

• 1. Preheat your oven to 425 degrees.
• 2. Spray a shallow baking dish with cooking spray and place 2-3 chicken breasts in it (more if you like).
• 3. Grab some Olive Garden Italian Dressing (or another Italian dressing of your choice) and pour about 1/3 C over the top of the chicken. Pop it into the oven and bake for 30 minutes, or until the juices run clear and it's not longer pink on the inside.
• 4. Cook 1 (16 ounce) box of bowtie pasta noodles according to package directions. Strain the water from the pasta when it's cooked through, add the hot pasta back into the pan you cooked it in. Add 1 Tb olive oil and stir to combine. Cover the pot and set aside.
• 5. While your pasta is cooking heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil, allow it to get hot and add 1 C sliced carrots. Allow them to cook for 3-5 minutes.
• 6. Slice 2 small zucchini into 1/4 inch rounds. Chop 1 onion and 1 red bell pepper into small pieces. Mince 1 Tb fresh garlic. Add them and 1 (8 ounce) package sliced mushrooms to the skillet. Saute until crisp tender. Should only take 7-8 minutes. Sprinkle generously with salt and pepper.
• 7. When the veggies are done add the cooked pasta to the skillet. Give it a nice stir to combine.
• 8. Add about 3/4 C of the Italian Salad Dressing. Give it a nice stir to combine and then let the veggies and pasta saute together, stirring occasionally, for 2-3 minutes. You want the dressing to heat through and the pasta to get a little bit of a sear on it.
• 9. Remove the pan from the heat and add 3/4 C grated parmesan cheese. Stir to combine.
• 10. When the chicken is done allow it to rest for 5 minutes then slice it and add it to the pasta and veggies. Give everything a taste and add more salt and pepper to your liking.
• Enjoy!

BOW TIE PASTA WITH CHICKEN AND VEGETABLES

Steps:

• Sauce: In saucepan, stir together flour, salt, pepper and milk. Stir in chicken broth. Cook on medium heat, stirring often, until mixture is thickened and bubbly. Add half the parmesan cheese; cook and stir 2 minutes more. Cook pasta. After approximately 6 minutes, add vegetables and cook for 3 minutes. Drain. While sauce and pasta are cooking, cook garlic and seasoned chicken on medium heat. Cook 5-6 minutes or until chicken is done. Combine chicken and sauce with pasta and vegetables. Garnish with remaining parmesan cheese.

CHICKEN AND BOW TIE PASTA

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.

BOW TIE PASTA WITH CHICKEN AND VEGETABLES

Steps:

• In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more.
• Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain.
• While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes.
• Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.

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.

ITALIAN CHICKEN BOW TIE PASTA

Steps:

• Add 2/3 cup salad dressing to the cubed chicken and stir together.
• Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

CREAMY CHICKEN BOW-TIE & VEGETABLES

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min. or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min. or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and reduced-fat cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended.
• Drain pasta. Add to sauce; stir to evenly coat. Sprinkle with Parmesan.

BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI

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.