Farfalle Bow Tie Pasta With Chicken Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO AND BOW TIE PASTA



Sun-Dried Tomato and Bow Tie Pasta image

Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.

Provided by JFOCHTMAN

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 10

4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
⅛ cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
½ teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta

Steps:

  • Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
  • In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
  • In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
  • Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  • In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g

CHICKEN & PASTA TOSS WITH SUN-DRIED TOMATOES



Chicken & Pasta Toss with Sun-Dried Tomatoes image

Chicken, broccoli and pasta are a classic trio, but for this easy weeknight dish we added sun-dried tomatoes for a burst of color and flavor.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
4 cups small broccoli florets
1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 cup oil-packed sun-dried tomatoes, drained, cut into thin strips
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding the broccoli to the boiling water for the last 3 min.
  • Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 8 min. or until done, stirring frequently.
  • Drain pasta mixture; place in large bowl. Add chicken, tomatoes, cheese and remaining dressing; mix lightly.

Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

FARFALLE WITH CHICKEN AND ROASTED GARLIC (THE CHEESECAKE FACTORY COPYCAT)



Farfalle with Chicken and Roasted Garlic (The Cheesecake Factory Copycat) image

The Cheesecake Factory Farfalle with Chicken and Roasted Garlic is a perfect copycat of my favorite creamy, cheesy bacon and mushroom pasta dish and one of the most popular recipes on the menu!

Provided by Sabrina Snyder

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 head roasted garlic (cloves removed (recipe above))
2 chicken breasts (boneless skinless)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (aka farfalle, cooked and drained -but not rinsed)
12 ounces center cut bacon (cut into strips)
8 ounces crimini mushrooms (quartered)
1/2 yellow onion (chopped)
1/2 cup sun dried tomatoes (, chop roughly)
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

Steps:

  • If you haven't cooked the pasta, cook it now according to the directions on the box.
  • Cut the chicken into 1" cubes and season with kosher salt and black pepper.
  • To a cast iron skillet add the olive oil on high heat.
  • Cook the chicken until browned on both sides, about 2-3 minutes on each side.
  • Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
  • Cook until crisp and remove the bacon (leave the fat).
  • Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
  • Remove the mushrooms and onions from the pan to where the chicken and bacon are.
  • Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
  • Add in the heavy cream, roasted garlic, chicken and vegetables.
  • Add in most of the Parmesan cheese leaving just a garnishing amount.
  • Stir well, then add in the pasta and bacon and combine everything.
  • Garnish with remaining Parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1336 kcal, Carbohydrate 100 g, Protein 61 g, Fat 72 g, SaturatedFat 30 g, Cholesterol 222 mg, Sodium 1355 mg, Fiber 5 g, Sugar 10 g

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES



Farfalle (Bow Tie) Pasta With Chicken & Sun-Dried Tomatoes image

This is from a local restaurant called La Costa. It is a very creamy, flavourful pasta dish that is simple to make and a delight to serve. Guests will rave about it.

Provided by Just Call Me Martha

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into strips
2 onions, finely diced
2 ounces sun-dried tomatoes, julienned
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
1 tablespoon minced garlic
3 cups whipping cream (35%)
salt and pepper
1/2 cup grated parmesan cheese
1 lb farfalle pasta or 1 lb bow tie pasta

Steps:

  • In large skillet, heat olive oil over medium high heat.
  • Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
  • Sauté until chicken is almost cooked.
  • Add the whipping cream and parmesan cheese.
  • Continue to simmer until slightly thickened.
  • Add salt and pepper to taste.
  • In large pot, bring water to boil and cook pasta until al dente.
  • Drain.
  • Toss the pasta with the sauce.
  • Place in individual pasta bowls.
  • Serve with freshly grated parmesan cheese and black pepper.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES



Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes image

A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

Provided by mlao77

Categories     One Dish Meal

Time 45m

Yield 4-6 1 1/2 cup servings, 4-6 serving(s)

Number Of Ingredients 22

3/4 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/2 teaspoons salt
3/4 teaspoon pepper
olive oil
3 -5 garlic cloves, smashed
1 large onion, finely chopped
1 1/2 cups sun-dried tomatoes, roughly chopped
1 teaspoon red pepper flakes (more if desired)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (16 ounce) can artichoke hearts, chopped in half
1/2 lemon
1/2 cup white wine
1 cup sliced mushrooms
3/4-1 cup chicken broth
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup fresh Italian parsley, chopped
1/2 cup basil, chopped (for garnish) (optional)
1 lb farfalle pasta, cooked al dente (bow tie, or whatever kind you prefer)

Steps:

  • Season the cut-up chicken pieces with the salt and pepper.
  • Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
  • Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
  • Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
  • Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
  • Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
  • Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
  • Add the chicken broth and carefully stir the mixture.
  • Add the cooked pasta to the chicken and toss carefully.
  • Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

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