CHICKEN BOW-TIE PASTA SALAD
Take just 25 minutes to toss together this Chicken Bow-Tie Pasta Salad. Chicken Bow-Tie Pasta Salad boasts a lot of flavor with broccoli, cheese & olives.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain.
- Toss chicken with tomatoes, dressing, shredded cheese and olives in large bowl. Add pasta mixture; mix lightly.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
BOW-TIE PASTA SALAD
My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.
Provided by Alley
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
- Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
- Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
- Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
- Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
- Refrigerate 3 hours to overnight before serving.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 43.5 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 11.4 g
CHICKEN BOW TIE SALAD
"I first prepared this pasta salad for a family picnic at a national park and everyone really enjoyed it. I'm sure Mother Nature helped make that meal so memorable, but I still find myself serving this often during the summer," writes Pam Guerin of Skowhegan, Maine. A zippy dressing lightly coats the tossed mixture of pasta, chicken, tomato and onion.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. Cool completely. For dressing, combine the chilies, lime juice, oil, garlic, cumin, sugar and hot pepper sauce in a small bowl; stir well. , In a large bowl, combine the pasta, chicken, tomatoes, onion and cilantro. Add dressing and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 294 calories, Fat 10g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 111mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CURRIED CHICKEN AND BOW TIE PASTA SALAD
Provided by MeowFinalAnswer
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme, onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavoring, soften diced onion in hot oil, then add curry powder and cook over medium high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. Cook's Note: This recipe is from my Great Aunt Ludie's Collection. The notation on card said this was a family favorite. Dated 1932.
Nutrition Facts :
CURRIED CHICKEN AND BOW TIE PASTA SALAD
Make and share this Curried Chicken and Bow Tie Pasta Salad recipe from Food.com.
Provided by Nat Da Brat
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Poach chicken by placing in a large pot with enough cold water to barely cover.
- Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
- Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
- Cool in poaching liquid, then drain, skin and shred.
- To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
- Add wine and water.
- Boil rapidly until reduced to about 3 tablespoons.
- Strain and let cool.
- Prepare curry mayonnaise by combining all ingredients until smooth.
- Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
- Mix gently until well- coated.
- If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
- Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
- Assemble just before serving, as the mayonnaise quickly loses its fresh look.
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
CURRIED CHICKEN PASTA SALAD
I got this recipe from The Pioneer Woman website. I use craisins in lieu of raisins, celery seed instead of celery ribs, and skinless boneless grilled chicken (Creating the broth with bouillon). http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/
Provided by ThaGirl4Ya
Categories Curries
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat a pot of water.
- Season chicken and add to water to boil for 20-25 minutes (until done).
- Remove chicken from water and set on a plate to cool.
- Add and cook pasta in chicken broth.
- Drain pasta when fully cooked.
- Separate chicken from the bone & Dice/shred chicken.
- In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
- Whisk together until well combined.
- Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
- Fold together with a rubber spatula.
- Make sure it's all combined, then add more of whatever it needs.
- Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
- Chill for several hours. Serve with juicy grapes on the side.
CURRY CHICKEN PASTA SALAD
Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Provided by Cassie
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 3h35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
- Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g
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