Bow Tie Pastagreen Vegetables In Buttermilk Sauce Recipes

BOW TIE PASTA/GREEN VEGETABLES IN BUTTERMILK SAUCE

Steps:

• Cook bow tie pasta until ala dente,drain.
• In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
• In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
• Pour pasta into round large baking dish.
• Toss with butter or margarine mixture. When you do that the dish is also greased.
• Add cooked vegetables and mix well.
• Sprinkle with pepper and salt.
• Mix dressing in bowl with whisk.
• Add dressing and mix with pasta vegetable mixture.
• Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
• Add optional drained chunk tuna or lump crab meat if desired.
• Add cheese over the top.
• If you want to serve hot, cook covered 375°F for 30 minutes.
• To serve cool, cover for at least 2 hours in refrigerator.
• Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
• This is a meal with hot crusty garlic bread or buns.

BOW TIE LEMON CHICKEN

Steps:

• Cook pasta according to directions.
• Meanwhile, sprinkle chicken with lemon pepper.
• In a large non-stick skillet, stir fry chicken with garlic in oil until chicken juices run clear.
• Remove and keep warm.
• Add broth, peas, carrots, cream cheese and lemon juice to the skillet. Cook and stir until cheese melts.
• Drain pasta.
• Add pasta, chicken, salt to vegetable mixture. Heat through.