Bow Ties Zucchini Carrots And Chicken Recipes
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIES WITH ZUCCHINI IN LEMON GARLIC SAUCE
This is a great vegetarian recipe from the Australian Women's Weekly Great Fast Recipes collection. As usual for Sussan recipes, it's quick, easy and yummy! Could be a bit light for people who prefer meat with their meals though - we accompanied it with crumbed chicken and loved it. For vegos, could go well with jacket potatoes topped with maybe a mushroom cream sauce, or just sour cream and snipped shallots or chives.
Provided by NotQuiteVegetarian
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in large sacuepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, halve zucchini lengthways, slice halves thinly on the diagonal.
- Heat butter and oil in large frying pan.
- Cook zuchini and garlic over high heat stirring, unti zucchini is just tender
- Add stock; brng to a boil
- Reduce heat, add cream, lemon rind and chives.
- Stir until hot
- Place pasta in pan with zucchini sauce.
- Toss gently to combine.
Nutrition Facts : Calories 584.4, Fat 23.8, SaturatedFat 11.4, Cholesterol 127.9, Sodium 107.1, Carbohydrate 77.7, Fiber 6.3, Sugar 9.3, Protein 17.8
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIE CHICKEN SUPPER
"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender., Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.
Nutrition Facts : Calories 256 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
BOW TIES, ZUCCHINI, CARROTS, AND CHICKEN
This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!
Provided by SUEMAC7131960
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
- Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 54.2 g, Cholesterol 64.2 mg, Fat 13 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 5.7 g, Sodium 563.8 mg, Sugar 5.6 g
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