BOW TIE ALFREDO RECIPES

Name: Bow-Tie Skillet Alfredo
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 12 ounces bow-tie pasta (farfalle); 2 boneless, skinless chicken breastsu00A0; Salt and freshly ground black pepper; 1 tablespoon butteru00A0; 1 tablespoon olive oil; 2 cloves garlic, mincedu00A0; 1/2 cup low-sodium chicken broth, plus more if needed for thinning; 1/2 cup half-and-halfu00A0; 1/4 cup heavy creamu00A0; 1 cup good-quality grated Parmesan; 1 cup halved grape tomatoesu00A0; 4 ounces baby spinachu00A0; 2 tablespoons fresh parsley, mincedu00A0

BOW-TIE SKILLET ALFREDO RECIPE | REE DRUMMOND | FOOD NETWORK

Bow-Tie Skillet Alfredo Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

12 ounces bow-tie pasta (farfalle)
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed for thinning
1/2 cup half-and-half
1/4 cup heavy cream
1 cup good-quality grated Parmesan
1 cup halved grape tomatoes
4 ounces baby spinach
2 tablespoons fresh parsley, minced

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!

BOWTIE CHICKEN ALFREDO - THE PIONEER WOMAN – RECIPES ...

Bowtie Chicken Alfredo - The Pioneer Woman – Recipes ... image

I did a whole bunch of cooking yesterday, and boy are my skillets tired! But seriously, it was one of those days.

Provided by Ree Drummond

Categories main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

12 oz. weight Bowtie Pasta (farfalle)
4 tbsp. Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 c. Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 c. Half-and-half
3 tbsp. Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 c. Parmesan Shavings Or Grated Parmesan
2 tbsp. Fresh Parsley, Minced

Steps:

Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow 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. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

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