Creamy Chicken Bow Tie Vegetables Recipes

ONE POT CREAMY CHICKEN AND VEGETABLE PASTA

Steps:

• Season the chicken with salt and pepper; set aside.
• In a 12-inch pan or skillet, heat the olive oil over medium heat. Add the onions and stir until soft, about 3 minutes. Add the chicken to the pan and cook until brown on both sides. Stir in the garlic and cook one additional minute. Add the uncooked pasta, chicken broth, water, broccoli, red bell pepper, carrots and peas. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 22 minutes.
• Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, and stir in the cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese is melted.
• Divide the pasta and vegetables between four bowls, and garnish with parsley (if using). Serve immediately.

CREAMY VEGETABLE BOW TIE TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

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.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

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.

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.

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!

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
• Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
• Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with 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.