Chicken-Bow Tie Primavera Recipe

Chicken-Bow Tie Primavera Recipe Rating 4

Rich and creamy and filled with appealing flavor, this dish is ideal for busy weeknights. “Serve with garlic toast for a speedy supper," suggests Mary Thomas of North Lewisburg, Ohio.

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Chicken-Bow Tie Primavera Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
15 15 30

Ingredients

  • 3-1/2 cups uncooked bow tie pasta
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2/3 cup sliced fresh carrot
  • 1 tablespoon olive oil
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, quartered and sliced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • 1-1/2 cups shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and carrot in oil for 5-6 minutes or until chicken juices run clear; drain.
  • Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered, until vegetables are tender, stirring occasionally.
  • Drain pasta. Add the pasta, cream and Parmesan cheese to the chicken mixture; stir to combine. Cook, uncovered, until cheese is melted. Sprinkle with additional cheese if desired. Yield: 6 servings.

Originally published as Chicken-Bow Tie Primavera in Simple & Delicious July/August 2008, p30

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken-Bow Tie Primavera (2)

Chicken-Bow Tie Primavera

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Reviewed on Jul. 06, 2008 by aubiechic

Very quick and easy! Do substitute the cream with 1 1/2 cups of half and half, plus an additional tsp. of cornstarch of flour (this will thicken the sauce). Additionally, I added parsley and basil to give the dish alot of flavor. The recipe is quick and easy and I will make it again!


Reviewed on Jun. 30, 2008 by staceyf214

2c of cream is just way too much. Made the sauce way too runny. Recipe was delicious though, so next time I'll cut the amount of cream to 1c.

 
 
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