Rotisserie Chicken And Bow Tie Pasta Food

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.

ROTISSERIE CHICKEN AND BOW-TIE PASTA RECIPE - (4.4/5)

Steps:

• 1 In 10-inch skillet, heat water, cooking sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally. 2 Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender and peas are bright green. Add salt and pepper to taste, if desired. 3 Remove from heat. Let stand a few minutes; sauce will thicken as it stands. Garnish with fresh basil. Serve with Parmesan cheese. Serving Size: 1 Serving Calories310 ( Calories from Fat90), Total Fat10g (Saturated Fat3g, Trans Fat0g ), Cholesterol65mg Sodium550mg Total Carbohydrate29g (Dietary Fiber2g Sugars2g ), Protein26g

BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

PARMESAN BOW TIE PASTA WITH CHICKEN

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

CHEESY BOW TIE CHICKEN

Steps:

• Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan., Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.

CHICKEN BOW TIE PASTA CASSEROLE

Steps:

• Saute onion in 1 tablespoon butter.
• Combine chicken, onion, salt, soups and bow tie pasta and mix well.
• Put into a 9 X 13 inch casserole.
• Combine crackers, 3 tbsps. butter and sour cream and mix well. Spread over chicken mixture. The mixture will be very thick.
• Bake at 350 degrees for 30 minutes.

CHICKEN AND BOW TIE PASTA

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.

BOW-TIE PASTA WITH CHICKEN & SPINACH

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Heat oil in large skillet over medium-high heat.
• Add chicken, onion, peppers and garlic; cook and stir 5-7 minutes or until chicken is almost cooked through.
• Add chicken broth, spinach and remaining salt and pepper.
• Cook until spinach is wilted and chicken is cooked through.
• Add bow-tie pasta to skillet, stirring to mix well.
• Transfer to serving platter, sprinkle with cheese and parsley.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
• Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
• Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.