Chicken Bow Tie Alfredo Recipe

5 4 4
Chicken Bow Tie Alfredo Recipe
Chicken Bow Tie Alfredo Recipe photo by Taste of Home
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Chicken Bow Tie Alfredo Recipe

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5 4 4
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 4 cups uncooked multigrain bow tie pasta
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 2 cups cubed cooked chicken breast
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Additional grated Parmigiano-Reggiano cheese, optional

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired. Yield: 6 servings.
Originally published as Chicken Bow Tie Alfredo in Healthy Cooking April/May 2012, p61

Nutritional Facts

1-1/4 cups (calculated without additional cheese): 430 calories, 10g fat (3g saturated fat), 51mg cholesterol, 345mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 33g protein.

  • 4 cups uncooked multigrain bow tie pasta
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 2 cups cubed cooked chicken breast
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Additional grated Parmigiano-Reggiano cheese, optional
  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
  2. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
  3. Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired. Yield: 6 servings.
Originally published as Chicken Bow Tie Alfredo in Healthy Cooking April/May 2012, p61

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Reviews forChicken Bow Tie Alfredo

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jenorton User ID: 6687773 182163
Reviewed Aug. 18, 2012

"Love it!! I always add extra garlic!"

MY REVIEW
wiscook User ID: 1143528 194709
Reviewed May. 6, 2012

"the 40 minute time is a bit optimistic, it assumes you have a pot of water boiled already for the pasta the chicken is already cooked. I wish recipes would assume I am starting from uncooked stuff, so the times are more realistic. It's a very good dish, even with regular parmesan cheese and reheats very well for leftovers."

MY REVIEW
KWhitehead User ID: 956468 197410
Reviewed Mar. 28, 2012

"Delicious and easy! My entire family loved it!"

MY REVIEW
hkkeener User ID: 2585785 123488
Reviewed Mar. 20, 2012

"This was simple and fast to make and tasted delicious. My husband and I both loved it!"

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