Rotisserie Chicken And Bow Tie Pasta Recipes

CHEESY CHICKEN AND BOW TIE PASTA

Steps:

• In a Dutch oven bring 2 quarts water and 2 chicken bouillon cubes to a boil. Once boiling, cook pasta according to package directions.
• While water is boiling heat 1/4 cup chicken stock and 1 Tablespoon butter in deep sided skillet. Add in diced onion and celery and cook until soft. Add in minced garlic and cook another 2 minutes. Liquid will be evaporated at this point. Next add in chicken, Velveeta, Cream of Chicken soup, heavy cream and remaining 2/3 chicken stock. Cook until cheese has melted, stirring occasionally. Salt and pepper to taste.
• When pasta is done cooking, drain and add back to the pot. Pour cheese and chicken sauce over pasta and stir to combine.
• Garnish with fresh parsley. Serve immediately.

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.

ROTISSERIE CHICKEN AND BOW-TIE PASTA RECIPE - (4.4/5)

Steps:

• 1 In 10-inch skillet, heat water, cooking sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally. 2 Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender and peas are bright green. Add salt and pepper to taste, if desired. 3 Remove from heat. Let stand a few minutes; sauce will thicken as it stands. Garnish with fresh basil. Serve with Parmesan cheese. Serving Size: 1 Serving Calories310 ( Calories from Fat90), Total Fat10g (Saturated Fat3g, Trans Fat0g ), Cholesterol65mg Sodium550mg Total Carbohydrate29g (Dietary Fiber2g Sugars2g ), Protein26g

PARMESAN BOW TIE PASTA WITH CHICKEN

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

ROTISSERIE CHICKEN AND BOW-TIE PASTA

Steps:

• In 10-inch skillet, heat water, pasta sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally.
• Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender.
• Remove from heat. Garnish with fresh basil. Serve with Parmesan cheese.

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.

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.

PESTO PASTA WITH CHICKEN

Steps:

• 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.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.