Print Options

 
 
 Print

Chicken-Bow Tie Primavera Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered, until vegetables are tender, stirring occasionally.
  • 3. 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.

Wine Pairings

Full-Bodied White Wine

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