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
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
"BOW-TIE" PASTA WITH ZUCCHINI
Categories Pasta Vegetarian Quick & Easy Dinner Basil Zucchini Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main course or 6 as a first course
Number Of Ingredients 7
Steps:
- Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
- While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
- While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
- Serve pasta with additional cheese.
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
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