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Creamy Bow Ties and Chicken Recipe

Creamy Bow Ties and Chicken Recipe photo by Taste of Home

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Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has “all the flavor but less fat and it’s cheaper!”

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Creamy Bow Ties and Chicken Recipe

Prep: 20 min. Cook: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
1/2 cup sliced fresh mushrooms
1 green onion, sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 tablespoon butter
4 teaspoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons chicken broth
1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
1-1/2 teaspoons cream cheese, softened
1 plum tomato, seeded and diced

Directions

Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside.
Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese. Yield: 2 servings.

Originally published as Creamy Bow Ties and Chicken in Cooking for 2 Summer 2006, p27

Full-Bodied White Wine

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

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Reviews for Creamy Bow Ties and Chicken

Creamy Bow Ties and Chicken

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(1-9) of 9 reviews

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Reviewed on Mar. 21, 2012 by HBcook

I made this for my husband and I and it was pretty bad. For 4 teaspoons flour, 1/2 cup half/half was not enough (I didn't bother with the chicken broth). I used Evaporated skim milk to lightened it up and used almost a whole can. Also, I missed the part about 4 to 6-inches from the broiler heat and my breasts burnt a little on the surface so I had to scrape off the charred spices. I used 4 ounces of pasta and that's probably more than the 1 cup but the recipe still makes more than 2 servings. It was edible but I threw the leftovers out.

Reviewed on Jun. 14, 2011 by BeckyJo7

Great flavor, lots of work but the results are delicious

Reviewed on Apr. 27, 2011 by BrittneyR

It was okay, but definitely too much work, for a mediocre dish with a definite lack in flavor. I had dirty dishes and pans everywhere. I don't mind that if it's a tasty dish, but sorry, this just wasn't it.

Reviewed on Apr. 01, 2009 by cookofthehouse

Yes! Thank you...very important to many of us.

Mountainmama51

Reviewed on Mar. 30, 2009 by MJRoark28

I generally print 4x6 recipe

cards. Why can't the nutritional

information be listed vertically under TYaste of Home?

Use this for all formats!!

Reviewed on Mar. 28, 2009 by MICHIGANGIRL

REALLY, WHERE IS OUR NUTRITIONAL PANEL? I MUST USE THIS PANEL TO DECIDE IF A RECIPE FITS INTO MY HECTIC FOOD CHOICE LIST! PLEASE ALWAYS INCLUDE THE PANEL FOR ALL RECIPES ON THIS SITE!

Reviewed on Mar. 27, 2009 by jhandy

Is this a version of bowtie festival?

Reviewed on Mar. 26, 2009 by Jsnickers521

What is the nutrition value, calories, etc.

Reviewed on Dec. 28, 2007 by Dlaw

Slice chicken thin. And can use a tad more chicken.