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Bow Tie Pasta With Chicken And Vegetables
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- #70271
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
SAUCE
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup skim milk
1 cup chicken broth
1/2 cup grated Parmesan cheese
PASTA
3 cups bow tie pasta
2 cloves garlic, minced
2 skinned and boned chicken breasts, cut into 3/4" pieces
salt and pepper, to taste
2 cups uncooked vegetables, cut into bite-sized pieces (such as broccoli, carrots and sweet peppers)
directions
Sauce: In saucepan, stir together flour, salt, pepper and milk. Stir in chicken broth. Cook on medium heat, stirring often, until mixture is thickened and bubbly. Add half the parmesan cheese; cook and stir 2 minutes more.
Cook pasta. After approximately 6 minutes, add vegetables and cook for 3 minutes. Drain.
While sauce and pasta are cooking, cook garlic and seasoned chicken on medium heat. Cook 5-6 minutes or until chicken is done. Combine chicken and sauce with pasta and vegetables. Garnish with remaining parmesan cheese.
added by
RANJAN
nutrition data
409 calories, 5 grams fat, 58 grams carbohydrates, 31 grams protein per serving.
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reviews & comments
September 22, 2014
I used leftover cooked veggies so instead of adding them after 6 minutes I just put them in for the last couple of minutes just to heat them through. Particuarly liked the sauce as it was easy and just the right consistency. I will make this again definitely.
January 17, 2013
Simple, low in fat and tasty-perfect recipe.
July 23, 2011
Turned out great!! I used penne noodles instead of bow ties and tossed it with baby spinach and arugula while the pasta was still hot so the greens could steam a little. I also seasoned my chicken really well and grilled it outsied before adding it to the pasta. I didn't have parmesan cheese, so I used a pizza blend of mozzarela, provolone, and swiss... It was a little stringy, but still good. A little garlic bread on the side, and there it is!! I did find that making the sauce took a little time, way longer than thirty minutes...
July 10, 2009
Yummy! Kids and my husband all enjoyed. Used broccoli, carrots, and a mix of green, orange and yellow peppers to make it colorful and tasty. Freshly grated parmesan made it extra tangy. Great recipe. Thanks.