Bow Ties And Broccoli Alfredo Recipes

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BOW-TIE SKILLET ALFREDO



Bow-Tie Skillet Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

12 ounces bow-tie pasta (farfalle)
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed for thinning
1/2 cup half-and-half
1/4 cup heavy cream
1 cup good-quality grated Parmesan
1 cup halved grape tomatoes
4 ounces baby spinach
2 tablespoons fresh parsley, minced

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!

BOWTIE PASTA ALFREDO WITH TUSCAN BROCCOLI



Bowtie Pasta Alfredo with Tuscan Broccoli image

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1/2 cup cream
1/3 cup shredded Parmesan cheese
1 package Green Giant® Steamers Tuscan Seasoned Broccoli
4 cups dry bowtie pasta
juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. When boiling, add bowtie pasta and cook until done. Drain, reserving 1/4 cup cooking water. Set pasta and reserved cooking water aside. In a large skillet over medium heat, add the oil. When hot, add the minced shallot and garlic. Saute for four minutes then add the cream and Parmesan cheese. Stir mixture well so cheese melts. Add lemon juice and salt and mix well. Cook Green Giant® Steamers Tuscan Broccoli in the microwave according to package directions. When done, add to the sauce, along with the hot pasta and reserved pasta water. Season with additional salt to taste and serve.

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW TIE PASTA AND BROCCOLI ALFREDO



Bow Tie Pasta and Broccoli Alfredo image

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

6 ounces uncooked bow tie pasta
2 cups frozen broccoli florets or 2 cups fresh broccoli florets
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (10 ounce) jar alfredo sauce
2 tablespoons shredded parmesan cheese

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.

BOWTIES AND BROCCOLI



Bowties and Broccoli image

This insanely simple dinner "cheat" is ready in minutes and will keep you full for hours. Bowties and Broccoli is my go-to lazy weeknight dinner.

Provided by Beth - Budget Bytes

Time 15m

Number Of Ingredients 7

12 oz. pasta ($1.00)
1 lb. frozen broccoli florets ($1.69)
3 Tbsp butter ($0.30)
3 Tbsp grated Parmesan ($0.31)
Salt to taste ($0.05)
Freshly cracked pepper to taste ($0.10)
1 pinch crushed red pepper (optional) ($0.05)

Steps:

  • Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
  • Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

Nutrition Facts : ServingSize 1 Serving, Calories 294.78 kcal, Carbohydrate 47.47 g, Protein 10.88 g, Fat 7.35 g, Fiber 4.5 g, Sodium 250.55 mg

BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)



Bow Ties Alfredo With Ham and Peas (Or Broccoli) image

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

3/4 lb bow tie pasta
1 cup frozen peas or 2 cups cooked broccoli florets
2 tablespoons flour
1 cup milk
1 tablespoon butter
3 garlic cloves, chopped
4 ounces cream cheese
1/4 cup grated parmesan cheese
3/4 teaspoon salt (seems like alot but isn't salty)
1/4 teaspoon black pepper
1/4 lb sliced lean ham, cut into slivers

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.

CHICKEN BOW TIE ALFREDO



Chicken Bow Tie Alfredo image

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

4 cups uncooked multigrain bow tie pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
4 ounces fat-free cream cheese, cubed
2 tablespoons cornstarch
2 cups whole milk
2 cups cubed cooked chicken breast
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt
Additional grated Parmigiano-Reggiano cheese, optional

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 ALFREDO WITH CHICKEN AND BROCCOLI



Bow Tie Alfredo With Chicken and Broccoli image

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

1 lb chicken, chopped into bite size pieces
2 tablespoons olive oil
1 lb bow tie pasta
1 1/2 cups heavy cream
5 tablespoons butter
1 garlic clove, minced
1 cup parmesan cheese, divided
1/2 teaspoon nutmeg
1 head broccoli
salt and pepper

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

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