Parmesan Bow Tie Pasta with Chicken
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Ingredients
- 1 package (16 ounces) bow tie pasta
- 5 tablespoons butter, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 medium yellow summer squash or zucchini, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1-1/2 cups fat-free milk
- 3/4 cup grated Parmesan cheese
Reviews
A delicious and easy recipe. I have a milk allergy, so I used soy milk. It was great.
The only changes I made were to do everything in one pan--- a 7 Quart Dutch Oven--And substitute Costco Rotisserie Chicken. I re-heated the rotisserie chicken, removed it to a bowl, then sauteed a zucchini and one squash, moving it to the same bowl with the chicken and then made the sauce right in the pan in which I had sautéed the squash and chicken. I didn't quite get my pasta water started early enough... so when the sauce was ready... I just took it off the heat and put the lid on the Dutch Oven to keep it warm. Served it with some fine grated (from a wedge) Parmesan on top. It was very good, my wife had seconds... and we will make it again.
Grandkids love this one with or without veggies.
Great, easy and quick recipe! The only change I made was to do everything in one pan--I saut?ed the chicken, removed it to a bowl, then did the same with the squash, moving it to the same bowl with the chicken and then made the sauce right in the pan in which I had saut?ed the squash and chicken. I think the pan juices made the sauce even tastier!
I loved this recipe and can't wait to carry some to my daughter and her husband. They will love it. The sauce is great and of course the squash or zucchini (I used zucchini) is very tasty also. I gave it five stars. Will make again.
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The sauce was wonderful! I also loved that this helps me use up some of my summer squash bounty!
I thought this was a great recipe. Quick and easily left open to use my imagination (or what I have in the fridge). I too used both yellow squash and zucchini. I diced and added a small amount of red sweet bell pepper for color. Nice.
Highly recommend! This was a very simple recipe, the sauce was awesome, and the squash (I used both yellow squash and zucchini) made for a delicious summer meal. My husband and two small children loved it. The only change I made, aside from adding in the zucchini, was saut?ing the garlic in the butter a minute or two until it was fragrant before mixing in the flour. I will definitely be making this one again!
I cut this recipe in half, easily done, and exchanged the yellow summer squash with zucchini mainly to add color to an otherwise colorless dish. I also added some diced pimiento for color. There is something about actual color, visually, that enhances the pleasure of eating.