Bow Tie Pasta With Chicken Spinach Recipes

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BOW-TIE SKILLET ALFREDO



Bow-Tie Skillet Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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!

PARMESAN BOW TIE PASTA WITH CHICKEN



Parmesan Bow Tie Pasta with Chicken 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

Time 30m

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, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 690mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.

BOW-TIE PASTA WITH CHICKEN & SPINACH



Bow-Tie Pasta With Chicken & Spinach image

From the Barilla box, this is a nice combination of flavors and colors. Quick and easy to prepare, good for a night when you don't want to put out too much effort, but want a nice dinner.

Provided by kitty.rock

Categories     Chicken Breast

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb chicken breast halve, cut into bite-sized chunks (boneless or skinless)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons extra virgin olive oil
1 small onions, chopped or 2 small shallots
1 cup red pepper, chopped
2 garlic cloves, minced
1 cup chicken broth
1/2 lb Baby Spinach, rinsed and chopped
1 (16 ounce) box bow tie pasta, prepared (farfalle)
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
  • Heat oil in large skillet over medium-high heat.
  • Add chicken, onion, peppers and garlic; cook and stir 5-7 minutes or until chicken is almost cooked through.
  • Add chicken broth, spinach and remaining salt and pepper.
  • Cook until spinach is wilted and chicken is cooked through.
  • Add bow-tie pasta to skillet, stirring to mix well.
  • Transfer to serving platter, sprinkle with cheese and parsley.

Nutrition Facts : Calories 787.9, Fat 27.8, SaturatedFat 6.8, Cholesterol 172, Sodium 996.9, Carbohydrate 88.3, Fiber 6.2, Sugar 4.9, Protein 45.3

BOW TIE PASTA



Bow Tie Pasta image

This fast and easy Bow Tie Pasta recipe is covered in a creamy tomato sauce and is topped with fresh basil leaves. SO SO good.

Provided by Lauren's Latest

Categories     Dinner

Time 20m

Number Of Ingredients 9

1 pound bow tie pasta
1 tablespoon olive oil
2 cloves garlic (minced)
15 oz petite diced tomatoes
1/2 teaspoon sugar
salt & pepper (to taste)
3/4 cup heavy cream
2/3 cup parmesan cheese (hand grated )
.5 oz fresh basil leaves (chopped)

Steps:

  • Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
  • While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
  • Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
  • Pour in heavy cream and reduce heat to low.
  • Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
  • Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
  • Serve immediately.

Nutrition Facts : Calories 710 kcal, Carbohydrate 95 g, Protein 24 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

BOW TIES WITH CHICKEN AND SPINACH



Bow Ties With Chicken and Spinach image

Make and share this Bow Ties With Chicken and Spinach recipe from Food.com.

Provided by Debs Recipes

Categories     One Dish Meal

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 12

16 ounces bow tie pasta
1 lb chicken breast, cut into bite-sized pieces
3 tablespoons olive oil
1 small onion, chopped
1 cup chopped red pepper
2 garlic cloves, minced
1 teaspoon salt
pepper, to taste
1 cup chicken broth
1/2 lb spinach, rinsed and chopped
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Boil the pasta until done.
  • Meanwhile, cook the chicken in oil over medium-high heat.
  • Add the onion, red pepper, garlic, salt, and pepper with the chicken.
  • Continue to cook and stir 5-7 minutes until chicken is almost cooked through.
  • Add the broth and spinach then cook until spinach is wilted and chicken is done.
  • Combine chicken mixture with hot drained pasta and toss well.
  • Top with cheese and parsley then serve.

Nutrition Facts : Calories 529.1, Fat 18.8, SaturatedFat 4.7, Cholesterol 115.9, Sodium 671.8, Carbohydrate 58.9, Fiber 4.1, Sugar 3.3, Protein 30.5

BOW TIE & SPINACH SALAD



Bow Tie & Spinach Salad image

With pasta salad, it's easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. -Julie Kirkpatrick, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
2 cups fresh broccoli florets
2 plum tomatoes, chopped
1 medium sweet red pepper, chopped
1/2 cup cubed part-skim mozzarella cheese
1/2 cup pitted Greek olives, halved
1/4 cup minced fresh basil
1/3 cup reduced-fat sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to the package directions. Drain; transfer to a large bowl., Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 319 calories, Fat 13g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS



Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions image

Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 11

1 tablespoon olive oil
3 yellow onions (, large, sliced)
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
10 oz mushrooms (, sliced (I used button mushrooms))
6 oz spinach
1 cup half-and-half
1 cup Parmesan cheese (, shredded)
1/4 teaspoon salt
8 oz farfalle pasta

Steps:

  • Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • The onions should start to brown, but without burning.
  • Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.
  • Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  • Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  • Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  • Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  • Add caramelized onions back to the skillet with the pasta sauce.
  • Cook pasta according to package instructions. Drain.
  • Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  • Serve with more shredded parmesan cheese sprinkled on top.

Nutrition Facts : Calories 511 kcal, Carbohydrate 58 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 761 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

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