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Chicken-Bow Tie Primavera Recipe

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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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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!