Bow Tie Chicken Tux Optional Recipes

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MICHAEL'S BOW TIE CHICKEN PASTA



Michael's Bow Tie Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 19

1 cup teriyaki sauce
1 tablespoon brown sugar
3/4 tablespoon dark mushroom soy
1/2 tablespoon chopped garlic
1/2 tablespoon sesame oil
1/4 teaspoon powdered ginger
8 ounces chicken breast
Salt and pepper
1 ounce blended olive and vegetable oils
1 1/2 ounces pancetta, rendered
1/2 tablespoon chopped garlic
2 ounces shiitake mushrooms
1 1/2 ounces sundried tomatoes, roughly chopped
1/4 cup white wine
1 1/2 cups heavy cream
1 pound bow tie pasta
4 ounces grated Parmesan
Salt and pepper
1 ounce snow peas, julienned

Steps:

  • For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
  • Cut the chicken into medium-diced sections for the pasta.
  • For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
  • Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
  • Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
  • Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined.
  • Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.

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

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

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