CREAMY BOW TIES AND CHICKEN
Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has "all the flavor but less fat and it's cheaper!"
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIE CHICKEN SUPPER
"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender., Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.
Nutrition Facts : Calories 256 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIE PASTA WITH ZUCCHINI, TOMATO AND BASIL
Make and share this Bow Tie Pasta With Zucchini, Tomato and Basil recipe from Food.com.
Provided by sugarpea
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water.
- Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes.
- Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.
BOW TIE PASTA WITH CHICKEN AND VEGETABLES
Make and share this Bow Tie Pasta With Chicken and Vegetables recipe from Food.com.
Provided by Ceezie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 346.7, Fat 12.1, SaturatedFat 4.6, Cholesterol 82.6, Sodium 761, Carbohydrate 29.5, Fiber 1.2, Sugar 0.8, Protein 28.3
CARROTS, ZUCCHINI AND BASIL
Make and share this Carrots, Zucchini and Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
- Cut the scallions into thin slices, including a little of the green.
- In a medium-sized skillet, heat the oil.
- Add the carrots and begin to saute, stirring frequently.
- When they begin to soften, add the zucchini and scallions.
- (Add a tablespoon or two of water or broth, if needed).
- Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
- Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
- Sprinkle with basil and chives and serve immediately.
Nutrition Facts : Calories 42.1, Fat 2.4, SaturatedFat 0.3, Sodium 24.1, Carbohydrate 4.9, Fiber 1.5, Sugar 2.3, Protein 1.1
HEALTHY BOW TIE CHICKEN SUPPER
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
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
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
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