Best Bow Ties With Chicken And Asparagus Recipes

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CHEESY BOW TIE CHICKEN



Cheesy Bow Tie Chicken image

Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 packages (8 ounces each) frozen spinach and artichoke cheese dip
3 cups uncooked bow tie pasta
3 cups cubed rotisserie chicken
1 cup chopped roasted sweet red peppers
1/3 cup pitted Greek olives, halved
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 453 calories, Fat 12g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 795mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN & BOW TIES



Chicken & Bow Ties image

Make and share this Chicken & Bow Ties recipe from Food.com.

Provided by Lubie

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta, uncooked
1 bunch asparagus, coarsely chopped
1 lb chicken breast, cooked and chopped
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1/4 cup olive oil

Steps:

  • Prepare pasta according to directions on package; add asparagus one or two minutes before fully cooked.
  • Drain.
  • Place pasta, asparagus and chicken in a 13"x9" baking pan; mix in remaining ingredients.
  • Broil for 5 minutes or until top is crispy.

Nutrition Facts : Calories 556.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 119.6, Sodium 204.4, Carbohydrate 58, Fiber 4.2, Sugar 2.6, Protein 31.8

CREAMY ASPARAGUS-CHICKEN BOW-TIES



Creamy Asparagus-Chicken Bow-Ties image

Chive-and-onion cream cheese spread is the base for a tasty white sauce that coats pasta, chicken, mushrooms and asparagus.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
8 oz fresh asparagus, cut into 1-inch pieces, or 1 box (9 oz) frozen asparagus cuts
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 container (8 oz) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

Steps:

  • Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
  • In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
  • Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

Nutrition Facts : Calories 580, Carbohydrate 52 g, Cholesterol 120 mg, Fat 2, Fiber 5 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1/2 g

BOW-TIES WITH CHICKEN AND ASPARAGUS RECIPE - (4.4/5)



Bow-Ties with Chicken and Asparagus Recipe - (4.4/5) image

Provided by lianbl88

Number Of Ingredients 12

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh asparagus spears
1 tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
You can use 1 jar of alfredo sauce instead of chicken broth and cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
1/4 cup finely shredded Parmesan cheese (1 oz)

Steps:

  • • Cook and drain pasta as directed on package, omitting salt. • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces. • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. • In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt and pepper to taste. Toss with pasta. Sprinkle with cheese and serve with some crusty French bread or garlic toast

CHICKEN AND BOWS



Chicken and Bows image

I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. -Danette Forbes, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Crushed red pepper flakes, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

Nutrition Facts : Calories 536 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 908mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges

BOWTIES WITH CHICKEN AND ASPARAGUS



Bowties with Chicken and Asparagus image

This is an awesome meal. It makes a lot of food and I live alone, but I love to have the leftovers to take for a healthy lunch at work during the week. The best part is -- it's REALLY quick to make!

Provided by Robyn Bruce

Categories     Pasta

Time 35m

Number Of Ingredients 12

4 c uncooked bow-tie pasta (farafalle) (8 oz.) you'll have a little left over in the box and may be tempted to throw it in, but don't. it will be too dry.
1 lb fresh asparagus spears
1 Tbsp canola oil
1 lb boneless, skinless chicken breast cut into bite sized pieces (about 2 breasts)
8 oz package sliced fresh mushrooms
2 clove garlic, finely chopped (or you can just use about a teaspoon or so of garlic powder or to taste
1 c chicken broth from a carton or can
1 Tbsp corn starch
1/2 c diced onion
1 tsp dried basil or italian seasoning (your choice)
1/2 c finely shredded parmesan cheese (not grated)
4 Tbsp lemon juice (either fresh or from a bottle -- i use the bottled)

Steps:

  • 1. Cook and drain pasta as directed on package. Do NOT use salt in the water. It will taste way too salty when recipe is done. You'll get salt from the chicken broth and Parmesan cheese. You can adjust taste with salt when recipe is finished.
  • 2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1 inch pieces. (If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts).
  • 3. In 12 inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are tender.
  • 4. In small bowl, gradually stir cornstarch into the broth. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.

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