CHICKEN TIE RECIPES

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CHEESY BOW TIE CHICKEN RECIPE: HOW TO MAKE IT



Cheesy Bow Tie Chicken Recipe: How to Make It image

Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 7

2 packages (8 ounces each) frozen spinach and artichoke cheese dip
3 cups uncooked bow tie pasta
3 cups cubed rotisserie chicken
1 cup chopped roasted sweet red peppers
1/3 cup pitted Greek olives, halved
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan., Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.

Nutrition Facts : Calories 453 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 795mg sodium, CarbohydrateContent 44g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 38g protein.

PARMESAN BOW TIE PASTA WITH CHICKEN RECIPE: HOW TO MAKE IT



Parmesan Bow Tie Pasta with Chicken Recipe: How to Make It image

On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 528 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 64g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 33g protein.

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