Bow Tie Lemon Chicken Recipes

BOW-TIE SKILLET ALFREDO

Bow-Tie Skillet Alfredo image

Provided by Ree Drummond : Food Network

Time 30m

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!

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Bow Tie Pasta with Broccoli, Garlic, and Lemon image

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

Provided by Maryann D.

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
¼ cup grated Parmesan cheese

Steps:

Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g

BOW TIE LEMON CHICKEN

Bow Tie Lemon Chicken image

"The zesty flavor of lemon brightens every bite of this creamy chicken and pasta dish," advises Rebecca Snapp of Cynthiana, Kentucky. "With two small sons and a farmer husband who has a second full-time job, it's a good thing I have a collection of speedy recipes."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4-2/3 cups uncooked bow tie pasta
12 ounces boneless skinless chicken breast, cut into 1-inch strips
1/2 teaspoon salt-free lemon-pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
1/4 cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear. , Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; cook until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 0g sugar total.

BOW TIE PASTA WITH CHICKEN AND BROCCOLI

Bow Tie Pasta with Chicken and Broccoli image

Light mayonnaise makes an easy sauce for the chicken and pasta. It also helps keep the fat and calories down in this recipe.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Pasta Recipes

Time 30m

Number Of Ingredients 9

Ingredients

8 ounces dried whole-grain or regular bow tie or penne pasta (about 2-1/2 cups)
3 cups broccoli florets
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces
1 teaspoon adobo seasoning (see Tips)
2 tablespoons olive oil, margarine, or butter
1 clove garlic, minced
¼ cup light mayonnaise or salad dressing
⅛ teaspoon ground black pepper
2 tablespoons finely shredded Parmesan cheese

Steps:

In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.
Meanwhile, in a medium bowl, combine chicken pieces and adobo seasoning; toss to coat. In a large skillet, heat oil over medium-high heat; add garlic and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.
Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
To serve, top with shredded Parmesan cheese.

Nutrition Facts : Calories 309 calories, Carbohydrate 30 g, Cholesterol 48 mg, Fat 9 g, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, Sodium 399 mg

LEMONY CHICKEN ASPARAGUS WITH BOW TIES

Lemony Chicken Asparagus with Bow Ties image

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.-Helen McGibbon, Downers Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

8 ounces uncooked bow tie pasta
3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons butter
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1/4 cup chicken broth
2 tablespoons lemon juice
1/4 cup heavy whipping cream
3 green onions, sliced
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender. , Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

Nutrition Facts : Calories 417 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 455mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

LEMON-CHICKEN BOW TIE PASTA

Lemon-Chicken Bow Tie Pasta image

I found this recipe in the BJs Wholesale Club magazine, and tweaked it slightly. They tout that it's $1.91 per serving if you buy the ingredients there. There are lots of veggies you could add that would be delicious - snap peas, asparagus, mushrooms, artichokes, etc. This can also be frozen easily for an OAMC. Anyway, it's quite delicious - enjoy!!

Provided by rsnelling42

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces bow tie pasta
3 boneless skinless chicken breast halves
2 tablespoons canola oil
6 green onions, sliced
1 garlic clove, minced
4 tablespoons butter
4 tablespoons flour
1/8 teaspoon cayenne pepper
1 1/2 cups chicken broth
1/2 cup nonfat milk
2 teaspoons Dijon mustard
1/4 cup lemon juice
salt and pepper

Steps:

Cook pasta, drain and set aside.
Cut chicken into 3/4" pieces, set aside.
Heat oil in large skillet over medium-high heat. Add green onions and garlic, saute 3 minutes.
Add chicken, salt and pepper. Saute for 9-12 minutes, stirring occasionally.
Add pasta, set aside.
Melt butter in saucepan, add flour and cayenne pepper. Add broth and milk all at once. Stir over medium heat until thick and bubbly.
Add mustard and lemon juice to white sauce while still hot. Immediately toss with pasta and chicken to mix. If it's not quite thick enough, turn the heat up for 3-4 minutes, then let it stand for a few.

Nutrition Facts : Calories 550.5, Fat 24.2, SaturatedFat 9.2, Cholesterol 135.7, Sodium 541.3, Carbohydrate 51.6, Fiber 2.8, Sugar 3.9, Protein 31.3

CHICKEN PICCATA PASTA

Chicken Piccata Pasta image

Easy Chicken Piccata Pasta recipe with delicious creamy lemon and caper Piccata Sauce and bow-tie pasta. A restaurant quality chicken and pasta dinner ready at home in 30 minutes. This Chicken Piccata Sauce is lite creamy and bursting with flavor of lemon and capers. Piccata Sauce comes together very quickly; next I toss in pasta coated in parmesan cheese. That's it! An amazing chicken and pasta dinner ready to devour.Let's make Chicken Piccata Pasta today!CHICKEN PICCATAChicken Piccata is an Italian chicken dish. In traditional version, chicken breast pieces are breaded and pan fried; then served with lemon caper pan sauce; famous as Piccata Sauce.Various version of Chicken Piccata are made and devoured all over the world. In some lite variations, chicken is not breaded or fried but pan seared until it develops natural color. No matter how chicken is prepared, one thing always remains same in many recipes i.e Lemon Caper Piccata Sauce. The piccata sauce is my inspiration for today's Chicken Piccata Pasta recipe. CHICKEN PICCATA PASTAIn this chicken piccata pasta recipe, I kept chicken lite and simple; seasoned with pepper and pan seared until it developed natural color. (sharing tips on how to make evenly cooked moist chicken breast every time)I enhanced piccata sauce by adding heavy cream, parmigiana and chicken bouillon (for instant flavor boost). Resulting sauce is creamy yet lite and bursting with flavor of refreshing lemon and capers.However, the real secret to best piccata sauce is: little bit of olive oil. If you have never tried this. I recommend try adding some olive oil to sauce, specifically while cooking the cream. The fresh extra virgin olive oil makes piccata sauce silky and velvety. By far the best cream lemon sauce ever!Even though I always ask you to make a recipe your own. For Piccata Sauce, I highly recommend following the recipe as-is. Specially do add the olive oil. You will love the difference it makes in flavor and texture of the sauce.CREAMY PICCATA SAUCEIn short, this piccata pasta is all about Creamy Lemon Caper Chicken Sauce. Making Piccata Sauce is quick and easy. Here's all you need to make the sauce:Olive Oil White Wine Garlic (cloves, thin sliced) Unsalted Butter Capers (drained) Thyme Lemons Heavy Cream Chicken BouillonSalt and Black Pepper Chili Flakes PASTA FOR CHICKEN PICCATAHonestly, any pasta works with lemon-cream sauce. I like to use farfalle for personal preference. Small pastas such as bow-tie hold piccata sauce, capers, garlic and cheese in all nooks and corners. This makes every bite loaded with flavor and delicious. You can also use following pastas for chicken piccata:SpaghettiAngel Hair LinguinePenneOrzoFresh Egg Pasta/Noodles - You can cook fresh pasta right into the sauce. Add it while simmering the cream.I sprinkle grated parmesan cheese over fresh hot cooked pasta before mixing it into the sauce. This way, cheese melts on hot cooked pasta which holds sauce better.Try Something Different for Pasta Night: Try this instead of regular meat and spaghetti; Make Piccata Sauce. Cook fresh spaghetti pasta. Serve Chicken Piccata over spaghetti for Pasta Night.HOW TO MAKE CHICKEN PICCATA PASTAChicken Piccata Pasta comes together in 30 minutes (only 10 minutes to prep.). I start boiling the water for pasta after I prep the ingredients. Start cooking sauce and pasta at the same time. Sauce comes together the same time pasta is ready.Here's how I make the Chicken Piccata Pasta; Season diced chicken (or chicken tenders) with salt and pepper. Sauté chicken with olive oil until it starts to develop some color. Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Add water with bouillon/stock and simmer until chicken is cooked through. Add cream and olive oil; simmer until sauce starts to thicken. Take off heat then add remaining ingredients.Mix in cooked pasta. Garnish and serve.QUICK AND EVEN COOKED CHICKENFor quick and even cooking, place chicken breast in a large parchment sheet. Season with salt and black pepper. Place chicken on half of parchment so that other half can be folded over the chicken. Next, pound chicken with skillet moving away from chicken until breast flattens and almost doubles in dimension. Slice pounded chicken against the grain to bite size pieces. This helps in even cooking because chicken breast is even in thickness. MAKE IT YOUR OWNYou can also easily fix this Pasta Recipe as per your family's preference. I love to:Sauté thin sliced mushrooms and spinach while cooking chicken. Mushrooms give sauce earthy flavor. Both benefit from company of creamy sauce. Also this makes portion-size more substantial.Add artichoke hearts while simmering cream sauce. Combination of Lemon Cream Sauce and Artichokes is a tasty surprise.Substitute bow-tie pasta with pasta of choice (as mentioned above). And/or instead of mixing pasta in the sauce. Serve Piccata Sauce over the pasta.So many options with home cooked meal! Isn't it?The delicious Chicken Piccata sauce is bursting with flavors of Lemon Caper sauce. Addition of pasta makes it a perfect weeknight-approved Pasta Dinner. Ready in just 30 minutes. Try something different for Pasta Night this week. Bring home flavors of Creamy Lemon Chicken Piccata. Happy Cooking!

Provided by Savita

Categories Pasta Dinner

Time 30m

Number Of Ingredients 16

Ingredients

1/2 lbs Pasta, Penne or Farfalle
1 lbs Chicken, chicken breast. See Note 1
3 tbsp Olive Oil
1/2 Cup White Wine
5 Garlic, cloves, thin sliced
2 tbsp Unsalted Butter
3 tbsp Capers, drained
1/4 tsp Chili Flakes
2 Lemon, 2 tbsps juice, rest thin sliced
1/2 Cup Heavy Cream
1 Bouillon Cube, chicken bouillon
1 tsp Black Pepper
1/2 tsp Salt
1 tsp Thyme, dried or 4-5 sprigs fresh
1/3 Cup Parmesan Cheese, grated
Fresh Herbs, parsley or basil, chopped

Steps:

Slice chicken into bite size pieces. Thin slice garlic and set aside.
Bring a pot of water to boil. Season with salt. Add pasta and cook until al dente; according to pasta package's cooking directions.
Heat a wide large sauté pan on medium heat. Add half of olive oil. Season diced chicken with all black pepper and half of salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Microwave a cup of water in microwave safe container, mix in chicken bouillon. Stir to dissolve. Add to the pan. Bring to boil. Reduce heat to medium; cook for 5 minutes. Stir in heavy cream and remaining olive oil. Cook for 2-3 minutes on medium heat or until sauce slightly starts to thicken.
Remove pan from heat. Stir in lemon juice, and butter. Taste and add little or all of remaining salt per taste.
Add drained cooked pasta into the pan with Piccata Sauce. Top hot pasta with parmesan cheese. Toss gently to mix pasta and cheese into the Piccata Sauce. Garnish with fresh herbs and sliced lemon. Serve while hot. Sprinkle more parmesan on top before serving. (optional) Enjoy!

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Bow Tie Lemon Chicken Recipes

BOW-TIE SKILLET ALFREDO

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

BOW TIE LEMON CHICKEN

"The zesty flavor of lemon brightens every bite of this creamy chicken and pasta dish," advises Rebecca Snapp of Cynthiana, Kentucky. "With two small sons and a farmer husband who has a second full-time job, it's a good thing I have a collection of speedy recipes."

BOW TIE PASTA WITH CHICKEN AND BROCCOLI

Light mayonnaise makes an easy sauce for the chicken and pasta. It also helps keep the fat and calories down in this recipe.

LEMONY CHICKEN ASPARAGUS WITH BOW TIES

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.-Helen McGibbon, Downers Grove, Illinois

LEMON-CHICKEN BOW TIE PASTA

CHICKEN PICCATA PASTA

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