Bow Ties W Asian Chicken Food

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CHICKEN & BOW TIES



Chicken & Bow Ties image

Make and share this Chicken & Bow Ties recipe from Food.com.

Provided by Lubie

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta, uncooked
1 bunch asparagus, coarsely chopped
1 lb chicken breast, cooked and chopped
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1/4 cup olive oil

Steps:

  • Prepare pasta according to directions on package; add asparagus one or two minutes before fully cooked.
  • Drain.
  • Place pasta, asparagus and chicken in a 13"x9" baking pan; mix in remaining ingredients.
  • Broil for 5 minutes or until top is crispy.

Nutrition Facts : Calories 556.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 119.6, Sodium 204.4, Carbohydrate 58, Fiber 4.2, Sugar 2.6, Protein 31.8

BOW TIES WITH ASIAN CHICKEN



Bow Ties with Asian Chicken image

Tastes like it took forever, but really it didn't!! I got this recipe froma recipe swap and was sure glad I got it.

Provided by Erica_Hildebrand

Categories     Chicken

Time 45m

Yield 6-7 serving(s)

Number Of Ingredients 14

1 lb bow tie pasta, uncooked
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons ornge juice
3 teaspoons Dijon mustard
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1/2 cup vegetable broth or 1/2 cup white wine
2 small red bell peppers, sliced thinly
6 scallions, trimmed and thinly sliced
1 medium onion, sliced thinly
1 can whole baby corn, drained
fresh ground pepper
sesame seeds, for garnish (optional)

Steps:

  • Stir the soy sauce, honey, lime juice, orange juice and mustard in a shallow dish.
  • Add the chicken and toss until all of the pieces are coated.
  • Refrigerate for 30 minutes or more.
  • Cook chicken and marinade over medium heat until chicken is cooked.
  • Remove from the heat and pour in the chicken broth, vegeatable broth or white wine.
  • Prepare pasta until tender, but not soft.
  • Drain and then Return the pasta to the pot, add the chicken, the red peppers and the scallions, onion and baby corn.
  • Simmer on low heat for 5 to 8 minutes, or until heated through.
  • Toss the pasta once or twice and sprinkle with pepper.
  • Serve and sprinkle with sesame seeds if you choose.

Nutrition Facts : Calories 428.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 107.7, Sodium 830.9, Carbohydrate 65.8, Fiber 3.9, Sugar 9.8, Protein 30.7

HEALTHY BOW TIE CHICKEN SUPPER



Healthy Bow Tie Chicken Supper image

This healthy dinner is easy to make and very yummy! I like to add whatever extra veggies I have on hand to change it up. My husband is a picky eater with vegetables but he loves this dish! NOTES: I add a little more olive oil while the veggies are cooking as it adds a nice coat to the pasta. I also add extra pasta to this to make it stretch a little further. We really like adding summer squash as well and I have been omitting the peas lately because hubby dislikes them.

Provided by Karamia

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut into 1/4 inch strips
1 tablespoon olive oil, more added as needed
1 red sweet bell pepper, julienned into 1 inch strips
1 -2 zucchini, cut into 1/4 inch rounds
1 small onion, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1 teaspoon italian seasoning
1/4 teaspoon sodium-free seasoning or 1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 -2 cup bow tie pasta, cooked and drained
2 medium tomatoes, seeded and chopped
1/4 cup grated parmesan cheese

Steps:

  • Start boiling water for pasta. Cook bowtie pasta until just al dente.
  • Meanwhile, in a large nonstick skillet over medium-high heat, saute chicken in oil for about 5 minutes, or until just done.
  • Remove chicken from skillet and set aside.
  • To the same skillet add the red bell pepper and onion and stir-fry for 2-3 minutes. Add another tablespoon of olive oil if needed to moisten.
  • Add the zucchini (and summer squash if using) and cook for another 2-3 minutes. Add garlic and cook for another minute until veggies get crisp-tender.
  • Add the thawed peas, tomatoes and seasonings; stir-fry for 2 more minutes.
  • Add cooked pasta, chicken and parmesan cheese; turn off heat and stir until combined.
  • Add more olive oil if necessary to coat pasta and sprinkle with more parmesan cheese if you'd like and enjoy!

Nutrition Facts : Calories 286.7, Fat 9.1, SaturatedFat 2.4, Cholesterol 86.1, Sodium 274.6, Carbohydrate 19.5, Fiber 4, Sugar 6.8, Protein 31.3

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

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.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE



Bow Ties With Chicken and Asiago Cheese Sauce image

This is an easy but elegant meal, very similar to one served at the favorite Italian joint. My DS loves this one!!!!

Provided by Charmie777

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
12 ounces evaporated milk (low fat or regular)
1/2 cup milk
1/4 cup chicken broth
1 cup shredded asiago cheese
1 tablespoon olive oil
1 lb boneless chicken breast, cut into cubes
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb bow tie pasta

Steps:

  • In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
  • Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
  • Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
  • Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
  • Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
  • Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
  • If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.

Nutrition Facts : Calories 577, Fat 21.6, SaturatedFat 8.7, Cholesterol 141.7, Sodium 393.3, Carbohydrate 63.1, Fiber 2.6, Sugar 1.5, Protein 31.6

BOW TIES W/ ASIAN CHICKEN



Bow Ties W/ Asian Chicken image

Make and share this Bow Ties W/ Asian Chicken recipe from Food.com.

Provided by Dudemickgal

Categories     Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb bow tie pasta
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard, with seeds
1 lb boneless skinless chicken breast, cubed
1/2 cup chicken broth
2 small red bell peppers, thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
fresh ground pepper
4 tablespoons chopped fresh parsley

Steps:

  • Stir soy sauce, honey, lime juice & mustard in a sm. bowl until honey is dissolved. Add chicken pieces and turn until coated w/ marinade. Refrigerate for 30 minutes.
  • Transfer chicken and marinade to a lg. nonstick skillet. Cook over med. heat until chicken is cooked through, about 4 minute Remove from heat and pour in chicken broth.
  • Prepare pasta according to pkg. directions. Drain thoroughly in colander. Return pasta to pot, add contents of skillet, red peppers and scallions. Heat to simmering over low heat. Toss pasta once or twice, add pepper to taste. Sprinkle with fresh parsley.

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