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Bow Tie Chicken Supper Recipe
Bow Tie Chicken Supper Recipe photo by Taste of Home

Bow Tie Chicken Supper Recipe

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"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 small sweet red pepper, julienned
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt-free seasoning blend
  • 1 cup bow tie pasta, cooked and drained
  • 2 medium tomatoes, seeded and chopped
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

One serving (1-1/2 cups) equals 256 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 219 mg sodium, 15 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender.
  2. Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese. Yield: 4 servings.
Originally published as Bow Tie Chicken Supper in Quick Cooking September/October 2001, p14

Nutritional Facts

One serving (1-1/2 cups) equals 256 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 219 mg sodium, 15 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Bow Tie Chicken Supper

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 8, 2012

Felt the peas didn?t mesh well with the other flavors, so I now substitute sliced fresh mushrooms. One little tweak has put this in the regular dinner rotation.

MY REVIEW
Reviewed Oct. 11, 2008

This is a very good recipe for being low sodium. We will definitely make this one again, Thanks Nancy..

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