Bowtie Pasta W Vodka Blush Sauce Chicken Food

BROCCOLI CHICKEN BOW TIES IN VODKA SAUCE

Steps:

• bring water to a boil for pasta.
• meanwhile, heat olive oil in a large deep skillet and saute chicken (and if using, mushrooms) seasoning with seasoning salt.
• when it's browned and mostly cooked through pour in the jar of sauce, cover and reduce heat to simmer while the pasta cooks.
• cook pasta with a steamer above it to steam broccoli tender crisp (if you don't have one like this, steam of boil broccoli to tender crisp and drain well).
• drain both well and toss with chicken and sauce.
• add 1/4 cup parmesan, stir to mix.
• serve with remaining cheese sprinkled on top.

BOW TIE PASTA AND VODKA SAUCE

Steps:

• Cook the pasta in at least 2 quarts of salted water according to package instructions. Drain.
• Melt one tablespoon of butter with the olive oil in a sauce pan, and then saute the onion until transparent.
• Mix the tomato sauce and vodka, together and add to the pan that has been removed from the heat. Return the pan to the heat, stir and then add the garlic and basil.
• When the sauce starts to bubble, turn the heat to low, add the second tablespoon of butter and continue to cook over low heat until the sauce thickens.
• Add the pasta to the pan and toss to coat.
• If desired, grated Parmesan cheese can be added after the pasta has been plated.

BOWTIE PASTA W/ VODKA BLUSH SAUCE & CHICKEN

Steps:

• 1. Simmer sauce on LOW in small saucepan, stirring occas. 2. Heat olive oil in large pan on MED-High, until oil faintly smokes; add chicken. Turn over when chick changes color 1/4 way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MED.; cook chick 10-12 min. until internal temp reaches 165 degrees. 3. Add basting oil and butter to pan; swirl. Baste chick with spoon, 1-3 min. Transfer to clean platter 4. Toss pasta with warm sauce. Divide evenly on 4 plates, top with chick. Sprinkle ech serv. with 1 tsp. cheese.

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.