CHEESY BOW TIES AND BROCCOLI ALFREDO
Refrigerated Alfredo sauce adds flavor to an easy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480, Carbohydrate 49 g, Cholesterol 70 mg, Fat 4, Fiber 5 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 1 g
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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!
BROCCOLI AND BOW TIES
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
- To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
BOWTIE PASTA ALFREDO WITH TUSCAN BROCCOLI
Yield 4
Number Of Ingredients 8
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 PASTA WITH BROCCOLI, GARLIC, AND LEMON
Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.
Provided by Maryann D.
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g
CHICKEN BOW TIE ALFREDO
Bow ties are back in style in this meaty pasta dish. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it ideal for healthy cooking. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 430 calories, Fat 10g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 345mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
BOW TIE PASTA AND BROCCOLI ALFREDO
I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.
Provided by Kelly1966 S
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI
This recipe is a great twist on the traditional fettuccine alfredo. You can use any type of pasta desired. The chicken, broccoli and alfredo sauce come together really well in this dish.
Provided by Super San Mateo Che
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 828.7, Fat 51.6, SaturatedFat 26.3, Cholesterol 220, Sodium 427.4, Carbohydrate 63.5, Fiber 5.2, Sugar 3.4, Protein 29.9
BOW TIES AND BROCCOLI ALFREDO
Number Of Ingredients 7
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
Nutrition Facts : Nutritional Facts Serves
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