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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    7 servings

Ingredients

  • 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

Directions

  • 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 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.
Nutrition Facts
1 each: 399 calories, 8g fat (2g saturated fat), 105mg cholesterol, 661mg sodium, 54g carbohydrate (10g sugars, 3g fiber), 29g protein.
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