Chicken-Bow Tie Primavera
- 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
- 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.
Jul 6, 2008
Very quick and easy! Do substitute the cream with 1 1/2 cups of half and half, plus an additional tsp. of cornstarch of flour (this will thicken the sauce). Additionally, I added parsley and basil to give the dish alot of flavor. The recipe is quick and easy and I will make it again!
Jun 30, 2008
2c of cream is just way too much. Made the sauce way too runny. Recipe was delicious though, so next time I'll cut the amount of cream to 1c.