Bow Tie Pasta And Broccoli Alfredo Recipes

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

CHEESY BOW TIES AND BROCCOLI ALFREDO

Steps:

• Heat oven to 350°F. Grease or spray 2-quart casserole. Cook and drain pasta as directed on package. Cook frozen broccoli as directed on bag.
• In greased casserole, mix all ingredients except basil. Cover.
• Bake about 20 minutes or until hot and bubbly. Sprinkle with basil just before serving.

BOWTIE PASTA ALFREDO WITH TUSCAN BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. When boiling, add bowtie pasta and cook until done. Drain, reserving 1/4 cup cooking water. Set pasta and reserved cooking water aside. In a large skillet over medium heat, add the oil. When hot, add the minced shallot and garlic. Saute for four minutes then add the cream and Parmesan cheese. Stir mixture well so cheese melts. Add lemon juice and salt and mix well. Cook Green Giant® Steamers Tuscan Broccoli in the microwave according to package directions. When done, add to the sauce, along with the hot pasta and reserved pasta water. Season with additional salt to taste and serve.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

CHICKEN BOW TIE ALFREDO

Steps:

• 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.

BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI

Steps:

• Bring large pot of water to boil.
• In a large grill pan, heat oil. Add chicken pieces and grill until completely cooked.
• While chicken is cooking, add bowties to boiling water and cook until al dente.
• Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
• While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
• Reduce heat to low and simmer for one minute.
• Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
• Remove from heat and add nutmeg, salt and pepper.
• Drain pasta and place into a warmed, large bowl.
• Pour on the sauce and sprinkle the remaining parmesan cheese.
• Toss in broccoli and chicken pieces.
• Serve immediately.

BOW TIE PASTA AND BROCCOLI ALFREDO

Steps:

• Preheat oven to 350 degrees.
• Grease 2-quart casserole dish.
• Cook pasta as directed on package.
• Add broccoli during the last 2 to 3 minutes of cooking time; drain.
• In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
• Uncover casserole; sprinkle with cheese.
• Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
• Take out and serve.

BROCCOLI SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.

BOW TIES AND BROCCOLI ALFREDO

Steps:

• 1. Heat oven to 350°F. Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time. Drain.2. In greased casserole, combine all ingredients except cheese mix well. Cover.3. Bake at 350°F. for 20 minutes. Uncover casserole sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 420 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 13 g 65% * Cholesterol: 50 mg 17% * Sodium: 370 mg 15% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 12 g * Vitamin A: 15% * Vitamin C: 50% * Calcium: 20% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat or 21/2 Carbohydrate, 1 Vegetable, 1/2 High-Fat Meat, 31/2 FatSee Cook's Note: Cooking Pasta