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Bow Ties, Zucchini, Carrots, and Chicken
SUBMITTED BY:
SUEMAC7131960
PHOTO BY:
Jamie G.
"This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!"
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
25 Min
COOK TIME
45 Min
READY IN
1 Hr 10 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
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DIRECTIONS
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
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REVIEWS
Reviewed on May 12, 2006 by
Jackie1013
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Jackie1013
May 12, 2006
The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots!
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7 users found this review helpful
The dish was very good although I thought there were a few too many steps into preparing it...
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Reviewed on Sep. 4, 2005 by hemmybubb
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hemmybubb
Sep. 4, 2005
Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth.
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4 users found this review helpful
Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they...
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Reviewed on Sep. 13, 2005 by S Barber
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S Barber
Sep. 13, 2005
This is a good dish. I did not have parmesan cheese on hand so I used mozzarella instead and it tasted good.
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2 users found this review helpful
This is a good dish. I did not have parmesan cheese on hand so I used mozzarella instead and...
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Reviewed on Aug. 17, 2006 by
outerspacey
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outerspacey
Aug. 17, 2006
good way to eat up zucchini when it is in season. I liked it a lot and so did the family.
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1 user found this review helpful
good way to eat up zucchini when it is in season. I liked it a lot and so did the family.
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Reviewed on May 20, 2006 by NUTMEG5
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NUTMEG5
May 20, 2006
My family loves it when I make this recipe!! We've found that it's a delicious way to use up extra zucchini....
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1 user found this review helpful
My family loves it when I make this recipe!! We've found that it's a delicious way to use up...
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Reviewed on Aug. 4, 2008 by Damon
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Damon
Aug. 4, 2008
We found the sauce very watery although it tasted good. Try adding something to thicken it up. Also melting cheese into boiling broth seems weird. It might be better just on top.
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0 users found this review helpful
We found the sauce very watery although it tasted good. Try adding something to thicken it up....
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Reviewed on Feb. 8, 2008 by
mrsmcmartin
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mrsmcmartin
Feb. 8, 2008
Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.
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0 users found this review helpful
Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly,...
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Reviewed on Oct. 5, 2007 by IMJEN2
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IMJEN2
Oct. 5, 2007
Very good... even the kids liked it!
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0 users found this review helpful
Very good... even the kids liked it!
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