Bow Tie Chicken Supper

Name: Bow Tie Chicken Supper
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Italian Dinners, Italian Recipes
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

"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."

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

Directions

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.
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.

Nutrition Facts

1-1/2 cups: 256 calories, 7g fat (2g saturated fat), 71mg cholesterol, 219mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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Originally published as Bow Tie Chicken Supper in Quick Cooking September/October 2001

Reviews

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Average Rating:

SweetsLady

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.
NJ_mommy_1

Oct 11, 2008

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