Best Chicken With Bow Tie Pasta Fresh Tomatoes And Peppers Recipes

BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

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.

CHICKEN WITH BOW TIE PASTA, FRESH TOMATOES AND PEPPERS

Steps:

• Cook pasta according to directions; drain and transfer to a serving bowl.
• Meanwhile, heat oil in a large nonstick skillet on medium.
• Add chicken; cook 7 minutes, stirring often or until browned; remove to a plate and cover.
• Add bell pepper, garlic, Italian seasoning, salt and pepper to skillet; cook and stir 5 minutes or until bell pepper pieces are almost tender.
• Add tomatoes and olives; cook 5 minutes or until tomatoes soften and mixture is hot.
• Stir in chicken and any accumulated juices; heat just until hot.
• Stir chicken mixture into pasta.
• Serve with parmesan cheese.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

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.

CHICKEN AND BOW TIE PASTA

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 6-8 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 of parmesan cheese; simmer 2 minutes more.
• Stir pasta into chicken mixture. Heat through.
• Garnish with fresh chopped parsley and additional parmesan cheese.

ONE-PAN CHICKEN,TOMATO AND PEPPER PASTA

Steps:

• Cook and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.
• Add 3 cups water, chicken broth and lemon peel; mix well. Stir in pasta; cover. Bring to boil. Reduce heat to low; simmer 15 minutes or until pasta is tender.
• Stir in tomatoes and pepper strips; cook an additional 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Add cheese; toss lightly.

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-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.