CHICKEN ALFREDO PRIMAVERA
Tender slices of juicy chicken and seasonal veggies get tossed with bow-tie pasta and a creamy, cheese-y alfredo sauce.
Provided by One Sweet Mess
Time 35m
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.
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
CHICKEN AND BOW TIE PASTA
Tender chicken tossed in a sun dried tomato wine cream sauce. This elegant and delicious pasta has become one of our favorite pastas! Easy enough for the every day cook and special enough to serve at a dinner party.
Provided by Laura Bodine
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 6-8 minutes or until browned.
- Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
- Stir in whipping cream and the 1/4 cup of parmesan cheese; simmer 2 minutes more.
- Stir pasta into chicken mixture. Heat through.
- Garnish with fresh chopped parsley and additional parmesan cheese.
Nutrition Facts : Calories 654.8, Fat 34.8, SaturatedFat 12.9, Cholesterol 166.8, Sodium 371.2, Carbohydrate 46.1, Fiber 2.8, Sugar 1.5, Protein 36.5
CHICKEN AND BOW TIE PASTA
The original recipe is from myrecipes.com. In my usual manner, I did a few things differently. I added different cheeses to get the creamy effect that I was looking for. This makes the perfect amount of cheesy sauce. This is not a recipe for the diet conscious. A lighter version can be made by substituting fat free cream of mushroom soup, 2% Velveta, neufchatel, and low fat cheddar cheese. To save even more time, you can also use rotisserie chicken in place of the chicken breasts. We serve this dish with crusty French bread and either steamed asparagus or broccoli.
Provided by By The Lake
Categories < 60 Mins
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 350 degree oven.
- Bring 3 quarts salted water to a rapid boil. Add the pasta and boil for 10 minutes or until al dente. Drain the pasta.
- While the pasta is cooking, in a saute pan, melt the butter and canola oil. Do not let the butter brown. Cook the chicken pieces until slightly done. Do not brown. Add 1 cup chicken broth, celery, and onion at this point and continue cooking until the chicken is tender and done. Add the soup, cheeses, pepper flakes, and if needed, the remaining chicken broth, stirring until the cheeses are melted. Toss the pasta into the cheese mixture; pour into a buttered casserole dish.
- Mix the crushed cheese crackers, melted butter, and cayenne pepper together. Top the casserole with the crushed cracker mixture. Bake only until the top has browned slightly.
Nutrition Facts : Calories 1272.3, Fat 73.4, SaturatedFat 35.6, Cholesterol 303.2, Sodium 2270.5, Carbohydrate 85.7, Fiber 3.7, Sugar 8.8, Protein 65.9
CHICKEN BOW TIE PARMESAN
I got this recipe from a set of recipe cards and it is one of the favorites in my house. I admit that I never follow this 100% (I don't add the onions, and I don't exactly measure the cheese and spices) but I will print the exact recipe here.
Provided by hodgemo2
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Start cooking pasta according to directions and drain. While pasta is cooking --.
- Cut chicken into strips, bites, or pieces. Sprinkle with salt and pepper.
- Heat oil in large skillet over medium heat.
- Add the chicken to skillet and cook until no longer pink, about 6 minutes. Remove chicken from skillet with a slotted spoon and set aside.
- Add onion and garlic to skillet and cook until onion is softened (I'm not sure how long -- I never use onion) Stir in pasta sauce and increase heat to high. Bring sauce to a boil, reduce heat to medium low and simmer for 5 minutes.
- Add the chicken, cream and basil to the skillet and mix well.
- Spoon cooked pasta into an ungreased 13 X 9 baking pan. Spoon the pasta sauce mixture (with chicken) over the top. Sprinkle with the cheeses. Bake about 25 minutes, until bubbly and cheese is lightly browned.
Nutrition Facts : Calories 902.8, Fat 47.7, SaturatedFat 21.1, Cholesterol 235.9, Sodium 1578, Carbohydrate 61, Fiber 2.9, Sugar 14.1, Protein 56
BOW TIE PASTA PRIMAVERA
Adapted from a local newspaper. A primavera just means an assortment of lightly cooked, fresh, usually young vegetables in a light cream sauce. The possibilities are endless.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook, stirring frequently about 7 minutes; add asparagus. Once both are tender add peas and spinach and simmer until spinach is wilted, about 30 seconds. Reserve about 1/2 cup of the pasta water, then drain pasta and veggies.
- In the meantime, heat a skillet over medium high heat and cook the garlic, stirring, until it start turn golden. Add the tomatoes and cook down until reduced to a pasta sauce, about 5 minutes. Add cream and cook about 3 minutes more (sauce should be thick enough to coat pasta).
- Return pasta and veggies to large pot and add the creamy tomato sauce, Parmesan cheese and chili flakes; toss to coat.
- After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmigiano, and chili flakes; toss to coat. If necessary, thin sauce with reserved pasta cooking water. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 457.4, Fat 14.4, SaturatedFat 5.3, Cholesterol 84.8, Sodium 343.3, Carbohydrate 65.7, Fiber 6.3, Sugar 5.9, Protein 18.1
CHICKEN WITH BOW TIE PASTA, FRESH TOMATOES AND PEPPERS
Make and share this Chicken With Bow Tie Pasta, Fresh Tomatoes and Peppers recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions; drain and transfer to a serving bowl.
- Meanwhile, heat oil in a large nonstick skillet on medium.
- Add chicken; cook 7 minutes, stirring often or until browned; remove to a plate and cover.
- Add bell pepper, garlic, Italian seasoning, salt and pepper to skillet; cook and stir 5 minutes or until bell pepper pieces are almost tender.
- Add tomatoes and olives; cook 5 minutes or until tomatoes soften and mixture is hot.
- Stir in chicken and any accumulated juices; heat just until hot.
- Stir chicken mixture into pasta.
- Serve with parmesan cheese.
Nutrition Facts : Calories 379.6, Fat 7.4, SaturatedFat 1.5, Cholesterol 117.3, Sodium 627.4, Carbohydrate 38, Fiber 3.3, Sugar 3.8, Protein 39
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