Bow Ties with Chicken & Shrimp Recipe
Bow Ties with Chicken & Shrimp Recipe photo by Taste of Home

Bow Ties with Chicken & Shrimp Recipe

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What a nourishing stovetop supper to keep your family warm and satisfied in cold weather! It's also simple, savory and special enough to serve company. Jan Archer - Kansas City, Missouri
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:7 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 7 servings


  • 5-1/4 cups uncooked bow tie pasta
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 tablespoons minced fresh parsley, divided
  • 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 3/4 pound cooked large shrimp, peeled and deveined
  • 3 plum tomatoes, diced
  • 10 large pitted ripe olives, sliced
  • Minced fresh parsley, optional

Nutritional Facts

1 cup pasta with 1 cup sauce equals 399 calories, 8 g fat (2 g saturated fat), 105 mg cholesterol, 661 mg sodium, 54 g carbohydrate, 3 g fiber, 29 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper.
  2. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired. Yield: 7 servings.
Originally published as Bow Ties with Chicken & Shrimp in Healthy Cooking February/March 2009, p53

Full-Bodied White Wine

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

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Reviewed Dec. 16, 2012

"I doubled the batch for a holiday family supper. Everyone really like how all the flavors came together. I did think the sauce ended up a little to thin so I may try more cornstarch next time."

Reviewed Jul. 12, 2012

"Followed recipe and it was wonderful. Will absolutely make again."

Reviewed Dec. 6, 2011

"My 2 picky boys even ate it !!"

Reviewed Jul. 7, 2010

"Very good and easy, I used cooked chicken and cooked shrimp. I just made the saude and then tossed in the cooked chicken and shrimp for the last 5 min. Served over pasta, very good and fast."

Reviewed Jan. 28, 2010

"I didn't have chicken but used alittle more shrimp and this was good plus I diced up a small zuchinni"

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