Bow Ties, Zucchini, Carrots, and Chicken Recipe -
Bow Ties, Zucchini, Carrots, and Chicken Recipe

Bow Ties, Zucchini, Carrots, and Chicken

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. 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.
  2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Aug 04, 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.


28 Ratings

Sep 04, 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.

Feb 08, 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.

Jan 14, 2009

This recipe was really good and healthy. Next time I make it, I'll probably boil the pasta in the chicken broth with garlic instead of using it as a sauce. I did end up wasting a lot of the sauce (I didn't want it too soupy). That's my only suggestion. Overall, very good!!

Jul 31, 2007

This was delicious. I did change a couple of things. I roasted the zucchini spread with olive oil and garlic in the oven first (the grill would also be great). In the sauce, I replaced the water with white wine and added a little cornstarch to thicken. Overall, great flavor but I'm not sure it would have been as flavorful without the wine.

Dec 23, 2010

This recipe made SO much food!!!! Way more than expected. I made some changes... I added onions, browned the chicken by itself with salt, pepper and garlic and then kind of stir fried all the veggies... I didn't use as much of the garlic, probably 8 cloves worth instead of 12. I used some corn starch to thicken the "sauce" though it didn't thicken much but it's ok since I didn't use as much water, therefore it coated the pasta without leaving a mess at the bottom. The cheese did not melt into the sauce, it globbed together. I had to fish it out and then add Parmesan as a topping instead. I used the full amount of carrots but couldn't even fit the full amount of zucchini in the large, deep skillet I had! That's a heck of a lot of veggies... I had to cook things in stages and add it to a humongous bowl afterward, to toss everything together. Next time I will definitely halve the recipe. 5/6 people in my family liked it. I served this food with honey-yogurt berry salad and a green salad to make a filling but low fat meal.

Jul 31, 2009

Wonderful flavor! I added corn starch to the sauce to thicken it up. Less butter can be used in the sauce to make it a bit lighter. The parmesan cheese might be better sprinkled on top because it didn't completely melt in the sauce and was clumpy. With these changes, I'll definitely make it again.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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