GARDEN-FRESH FARFALLE PASTA & CHICKEN
Bow-tie pasta and strips of chicken breast are tossed with a medley of vegetables in this quick and easy weeknight dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding carrots and peas to the boiling water for the last 3 min.
- Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
- Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.
Nutrition Facts : Calories 570, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
GRILLED CHICKEN AND PESTO FARFALLE
I took this excellent recipe from the September 2008 issue of Cooking Light Magazine. This is a creamy, hearty one-dish meal. I usually follow it with a fruit salad for dessert.
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h5m
Yield 10 2 Cup servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
- Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
- Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
- Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
- Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
- Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
- Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Nutrition Facts : Calories 455.3, Fat 12, SaturatedFat 6.1, Cholesterol 79.3, Sodium 674.5, Carbohydrate 50.5, Fiber 2.7, Sugar 3.3, Protein 34.8
CHICKEN FLORENTINE AND FARFALLE
A creamy pasta sauce generously hugs your favorite pasta, chopped chicken, and baby spinach.
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Main Course Pasta
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.
- Prepare the pasta according to the package directions. Drain, and set aside.
- In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh..
- Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.
- Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached
- Stir the chicken into the sauce, Season with salt and pepper, to taste.
- Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.
Nutrition Facts : Calories 1352 kcal, Carbohydrate 44 g, Protein 193 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 534 mg, Sodium 454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FARFALLE
Make and share this Chicken Farfalle recipe from Food.com.
Provided by CURLEYBERLEY
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta. Spray 2 quart casserole with Pam.
- Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
- Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.
KRAFT GARDEN-FRESH FARFALLE PASTA & CHICKEN
Found this on Kraft Recipes.com and they looked great so I'm throwing them up here for storage for the future.
Provided by EclipsedGaze
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- COOK pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 minute.
- MEANWHILE, cook and stir chicken in large nonstick skillet 3 to 4 minute or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 minute or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 minute or until chicken is done, stirring occasionally.
- DRAIN pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.
Nutrition Facts : Calories 434.8, Fat 2.7, SaturatedFat 0.6, Cholesterol 65.8, Sodium 143.5, Carbohydrate 62.5, Fiber 4.8, Sugar 5.9, Protein 37.7
FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES
This is from a local restaurant called La Costa. It is a very creamy, flavourful pasta dish that is simple to make and a delight to serve. Guests will rave about it.
Provided by Just Call Me Martha
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil over medium high heat.
- Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
- Sauté until chicken is almost cooked.
- Add the whipping cream and parmesan cheese.
- Continue to simmer until slightly thickened.
- Add salt and pepper to taste.
- In large pot, bring water to boil and cook pasta until al dente.
- Drain.
- Toss the pasta with the sauce.
- Place in individual pasta bowls.
- Serve with freshly grated parmesan cheese and black pepper.
GARDEN FRESH PASTA SALAD
This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving.
Provided by Chef mariajane
Categories Low Cholesterol
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
- Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
- Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
- To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.
Nutrition Facts : Calories 205.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 127.5, Carbohydrate 39.1, Fiber 2.4, Sugar 3.3, Protein 8.3
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