Best One Dish Chicken And Bows Recipes

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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

CHICKEN AND BOW TIE PASTA



Chicken and Bow Tie Pasta image

Easy and delicious chicken and bow-tie pasta with a white cream sauce.

Provided by Cooking Mama

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 76.3 g, Cholesterol 183.7 mg, Fat 41.6 g, Fiber 5.4 g, Protein 47 g, SaturatedFat 27 g, Sodium 1721.9 mg, Sugar 13.1 g

ONE-DISH CHICKEN WITH VEGETABLES



One-Dish Chicken with Vegetables image

I like to cook and try new recipes...my niece and I exchange the good ones. I made this dish and it looked so pretty that I got out my camera and took a picture of it.-Katherine McKinley, New Albany, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

1 envelope onion soup mix
1/2 teaspoon garlic powder
1/4 cup olive oil
4 boneless skinless chicken breast halves (4 ounces each)
4 medium potatoes, cut into chunks
4 medium carrots, cut into 1/4-inch slices

Steps:

  • In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat., Arrange chicken and vegetables in an ungreased 11x7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170° and vegetables are tender.,

Nutrition Facts :

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES



One-Dish Baked Chicken with Tomatoes and Olives image

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Provided by Chris Morocco

Categories     Chicken     Bon Appétit     Olive     Tomato     Quick & Easy     Dinner     One-Pot Meal     Summer     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 10

9 garlic cloves, divided
1 teaspoon Aleppo-style pepper or 1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce
4 tablespoons olive oil, divided, plus more for drizzling
1 (3 1/2-4-pound) chicken, quartered
Kosher salt, freshly ground pepper
2 pounds tomatoes of all sizes, halved, quartered if large
3 sprigs thyme
1/3 cup Castelvetrano or Picholine olives, pitted
1 baguette, halved lengthwise

Steps:

  • Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
  • Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
  • Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

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