Best Chicken And Bow Ties Recipes

BOW-TIES WITH CHICKEN AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, 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. Toss with pasta. Sprinkle with cheese.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

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.

CREAMY BOW TIES AND CHICKEN

Steps:

• Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

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.

BOW TIES WITH CHICKEN AND SPINACH

Steps:

• Boil the pasta until done.
• Meanwhile, cook the chicken in oil over medium-high heat.
• Add the onion, red pepper, garlic, salt, and pepper with the chicken.
• Continue to cook and stir 5-7 minutes until chicken is almost cooked through.
• Add the broth and spinach then cook until spinach is wilted and chicken is done.
• Combine chicken mixture with hot drained pasta and toss well.
• Top with cheese and parsley then serve.

BOW TIES WITH CHICKEN AND PEAS

Steps:

• Heat oven to 425 degrees.
• Cook pasta in a large pot according to package directions.
• Drain.
• Put pasta into a casserole dish.
• Add chicken, peas, soup, milk, rosemary, and pepper.
• Mix thoroughly but gently.
• Sprinkle with parmesan.
• Bake for 10 minutes, or until heated through and cheese is lightly browned.

BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN

Steps:

• Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
• Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

BOW-TIES WITH CHICKEN, PESTO AND ROASTED RED PEPPERS

Steps:

• 1. Cook pasta in 3-quart saucepan as directed on package drain. Return pasta to saucepan.2. Add chicken, pesto and bell peppers to pasta. Heat over low heat about 15 minutes, stirring constantly, until hot.wing it!If you like olives, add some sliced olives with the chicken. Make the meal complete by serving with a loaf of Italian bread and extra-virgin olive oil for dipping and fresh sliced tomatoes. 1 SERVING: Calories 455 (Calories from Fat 200) Fat 22g (Saturated 5g) Cholesterol 65mg Sodium 550mg Carbohydrate 36g (Dietary Fiber 3g) Protein 28g * % DAILY VALUE: Vitamin A 30% Vitamin C 34% Calcium 14% Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 3 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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

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 BOW TIES

Steps:

• Cook pasta according to package directions, drain
• Meanwhile, in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned.
• Add chicken broth, dried tomatoes, and white wine. Bring to boiling, reduce heat. Simmer uncovered, about 10 minutes or until chicken is tender and no longer pink.
• Stir in whipping cream and the 1/4 cup Parmesan cheese, simmer for 2 minutes more.
• Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired.

BOW-TIES WITH CHICKEN AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, 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. Toss with pasta. Sprinkle with cheese.