Bow Tie Pasta With Chicken Spinach Food

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.

BOW-TIE PASTA WITH CHICKEN & SPINACH

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Heat oil in large skillet over medium-high heat.
• Add chicken, onion, peppers and garlic; cook and stir 5-7 minutes or until chicken is almost cooked through.
• Add chicken broth, spinach and remaining salt and pepper.
• Cook until spinach is wilted and chicken is cooked through.
• Add bow-tie pasta to skillet, stirring to mix well.
• Transfer to serving platter, sprinkle with cheese and parsley.

BOWTIE CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow 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. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

BOW TIE & SPINACH SALAD

Steps:

• Cook pasta according to the package directions. Drain; transfer to a large bowl., Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• The onions should start to brown, but without burning.
• Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes.
• Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
• Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
• Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
• Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
• Add caramelized onions back to the skillet with the pasta sauce.
• Cook pasta according to package instructions. Drain.
• Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
• Serve with more shredded parmesan cheese sprinkled on top.

BOW TIE PASTA WITH MUSHROOM CREAM SAUCE AND CHICKEN

Steps:

• In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
• Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about 1/2 inch. Sprinkle with a little salt and pepper.
• Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
• In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
• Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
• Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
• Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
• Chop chicken into little strips about 1 inch long, 1/2 in wide, or whatever size you prefer.
• Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
• Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!

BOW TIES WITH CHICKEN AND SPINACH

Steps:

• Boil the pasta until done.
• Meanwhile, cook the chicken in oil over medium-high heat.
• Add the onion, red pepper, garlic, salt, and pepper with the chicken.
• Continue to cook and stir 5-7 minutes until chicken is almost cooked through.
• Add the broth and spinach then cook until spinach is wilted and chicken is done.
• Combine chicken mixture with hot drained pasta and toss well.
• Top with cheese and parsley then serve.

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!