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Bow Ties with Chicken & Shrimp

 Bow Ties with Chicken & Shrimp
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
7 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.
  • Combine cornstarch and broth until smooth; stir into the pan. Bring

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Bow Ties with Chicken & Shrimp (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.