Best Bow Ties With Chicken And Peas Recipes

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.

MICHAEL'S BOW TIE CHICKEN PASTA

Steps:

• For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
• Cut the chicken into medium-diced sections for the pasta.
• For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
• Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
• Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
• Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined.
• Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.

CHICKEN AND BOWS

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.

ONE DISH CHICKEN AND BOWS

Steps:

• Cook the pasta according to the pkg. directions.
• Meanwhile, in a large skillet or dutch oven, cook the chicken and red pepper (or carrots) in melted butter over medium heat for about 6 minutes or until chicken juices run clear.
• Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
• Reduce the heat and simmer, uncovered, for about 2 minutes.
• Stir in parmesan cheese.
• Drain pasta and add to the chicken mixture, tossing to coat.
• Serve!
• If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
• To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

ROTISSERIE CHICKEN AND BOW-TIE PASTA

Steps:

• In 10-inch skillet, heat water, pasta sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally.
• Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender.
• Remove from heat. Garnish with fresh basil. Serve with Parmesan cheese.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.

20 MINUTE CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Boil water for pasta; cook and drain.
• Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
• Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
• Stir in pasta and heat through.