Best Farfalle With Chicken Veggies Recipes

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese image

Provided by Sara Foster

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 large red onions, thinly sliced
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
8 ounces farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 ounces soft fresh goat cheese, crumbled

Steps:

Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

Farfalle With Chicken & Veggies image

Provided by Denise in NH

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces farfalle pasta (bow tie pasta)
3 tablespoons extra virgin olive oil
1 lb chicken breast tenders
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium red bell pepper, chopped
8 ounces sliced mushrooms
1 tablespoon minced garlic (I use the pre-minced in a jar)
2 (26 ounce) jars your favorite spaghetti sauce
grated parmesan cheese

Steps:

Cook farfalle according to package directions; drain well.
Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
Salt and pepper to taste.
Add minced garlic, zucchini, yellow squash and mushrooms.
Cook 5 to 8 minutes, stirring often.
Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
Serve over the farfalle with plenty of parmesan cheese.