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Chicken and Bow Tie Pasta

SUBMITTED BY: Stacey Philhower      PHOTO BY: Sola

"Easy and delicious chicken and bow-tie pasta with a white cream sauce."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 boneless, skinless chicken breast halves
  • 1 (12 ounce) package farfalle (bow tie) pasta
  • 1 (14 ounce) can chicken broth
  • 1 head broccoli, cut into florets
  • 1 medium red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 (8 ounce) containers chive and onion cream cheese
  • 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  3. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2003 by LAQUEENGEEK
I took this dish to a family reunion where it was well received. I couldn't keep from sneaking a bowtie or two (or three) while I was making it! Delicious. The cream sauce was simple to make as well as yummy. I love cream cheese and never would have thought of using it in this fashion. This is a very good basic recipe begging to be personalized by each individual. I altered the recipe and grilled the chicken instead of boiling and added more broccoli than called for. Great recipe. My mouth is watering just thinking aboout it.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2003 by MRSPURTELL
This is one of my new favorite recipes. I do a lot of freezer cooking and this one works great. I cook up the sauce and freeze it and then when I'm ready to serve it, I reheat and also cook the pasta. My husband and I love it!!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by JACKANDNICKSMOM
I made this for my family (husband & 2 boys 7 & 3)last night. They loved it. I had to change a few things due to what I had available in my pantry. First, I used Penne pasta which was great. I find that sauce sticks to penne just as good as bowtie and my kids love the little "tubes". Also, I used 2 cups of frozen broccoli instead of the fresh, this turned out fine as well. I personally loved the red bell pepper but no one else here does, so I used just enough for me. I also threw in some fresh sliced mushrooms. I would like to note that next time I will try the "light" version of the cream cheese, just to take off some of the fat and calories. I'll let ya know if this is just as good. This recipe is a keeper! Thanks

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 900

  • Total Fat: 42.6g
  • Cholesterol: 182mg
  • Sodium: 1699mg
  • Total Carbs: 75.4g
  •     Dietary Fiber: 5.7g
  • Protein: 48.1g

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