Best Bow Ties With Chicken And Spinach Recipes

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

ITALIAN CHICKEN BOW TIE PASTA

Steps:

• Add 2/3 cup salad dressing to the cubed chicken and stir together.
• Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

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.

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.

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.

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES

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.

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.

BOW-TIES WITH SPINACH & CHERRY TOMATOES

Steps:

• Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
• Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
• Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
• Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
• Drain pasta in a colander and rinse under running cold water until cool, then drain well.
• Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

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.