Creamy Asparagus Chicken Bow Ties Recipes

BOW-TIES WITH CHICKEN AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
• In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

CREAMY ASPARAGUS-CHICKEN BOW-TIES

Steps:

• Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
• In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
• Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

CHICKEN AND BOWS

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.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

BOWTIES WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Cook and drain pasta as directed on package. Do NOT use salt in the water. It will taste way too salty when recipe is done. You'll get salt from the chicken broth and Parmesan cheese. You can adjust taste with salt when recipe is finished.
• 2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1 inch pieces. (If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts).
• 3. In 12 inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are tender.
• 4. In small bowl, gradually stir cornstarch into the broth. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

CREAMY CHICKEN AND ASPARAGUS

Steps:

• Cook asparagus as directed on package.
• Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally.
• Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.

CHICKEN & BOW TIES

Steps:

• Prepare pasta according to directions on package; add asparagus one or two minutes before fully cooked.
• Drain.
• Place pasta, asparagus and chicken in a 13"x9" baking pan; mix in remaining ingredients.
• Broil for 5 minutes or until top is crispy.

ASPARAGUS WITH BOW TIES

Steps:

• in a large pot boil pasta according to package directions.
• drain reserving 1 c of water.
• return pasta to pot heat oven to 450.
• place asparagus on a baking pan.
• drizzle with olive oil, season with salt and pepper and roast 10 minutes.
• add cream cheese and asparagus to the pasta over medium low heat.
• stir in 2/3 c parmesan cheese.
• stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.