Bow Ties With Chicken Shrimp Recipes

BOW-TIE SKILLET ALFREDO

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!

BOW TIES WITH CHICKEN & SHRIMP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper., Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.

CREAMY BOW TIE PASTA

Steps:

• Combine cream, broth, and cornstarch in a bowl. Set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.
• While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.
• Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.
• Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.
• Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.

LEMON CHICKEN WITH BROCCOLI & BOW TIES

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, 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.
• 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 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

CREAMY BOW TIES AND CHICKEN

Steps:

• Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.

CHICKEN AND BOWS

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.

LEMON-GARLIC SHRIMP WITH BOW TIE PASTA

Steps:

• In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
• When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
• Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
• Reserve the marinade.
• Heat olive oil in a large skillet over medium-high heat.
• Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
• Set cooked shrimp aside.
• Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
• Return shrimp to pan, stir well, reduce heat to medium, and add milk.
• Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
• Add parmesan cheese and parsley, stir to combine.
• Add cooked pasta and stir well to completely coat with sauce.
• Serve hot.

SHRIMP & CHICKEN BOW-TIE PASTA RECIPE

Steps:

• Cook Parma Rosa mix according to directions; keep warm. Cook pasta according to directions; keep warm. Heat olive oil until hot over med-high heat. Sprinkle chicken & shrimp with cajun seasoning and stir-fry until almost done; add sausage and sitr fry all until done. Remove from heat and set aside. Add peppers, onions, mushrooms, broccoli to skillet and stir fry (adding more oil if needed) until broccoli is crisp-tender. Add meats back and stir well. Toss mixture with cooked and drained pasta and pour Parma Rosa sauce over all, tossing well to combine. Sprinkle with grated Parmesan cheese.

BOW TIE CHICKEN SUPPER

Steps:

• In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender., Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.

CHEESY BOW TIE CHICKEN

Steps:

• Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan., Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.