Farfalle With Chicken Veggies Recipes

BOW TIES WITH VEGGIES

Bow Ties with Veggies image

I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.

Provided by Susan

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese image

Provided by Sara Foster

Categories Chicken Onion Pasta Tomato Picnic Low Cal High Fiber Graduation Back to School Dinner Lunch Goat Cheese Basil Summer Healthy Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 large red onions, thinly sliced
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
8 ounces farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 ounces soft fresh goat cheese, crumbled

Steps:

Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

FARFALLE WITH CHICKEN & VEGGIES

Farfalle With Chicken & Veggies image

Make and share this Farfalle With Chicken & Veggies recipe from Food.com.

Provided by Denise in NH

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces farfalle pasta (bow tie pasta)
3 tablespoons extra virgin olive oil
1 lb chicken breast tenders
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium red bell pepper, chopped
8 ounces sliced mushrooms
1 tablespoon minced garlic (I use the pre-minced in a jar)
2 (26 ounce) jars your favorite spaghetti sauce
grated parmesan cheese

Steps:

Cook farfalle according to package directions; drain well.
Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
Salt and pepper to taste.
Add minced garlic, zucchini, yellow squash and mushrooms.
Cook 5 to 8 minutes, stirring often.
Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
Serve over the farfalle with plenty of parmesan cheese.

CHICKEN FARFALLE

Chicken Farfalle image

Make and share this Chicken Farfalle recipe from Food.com.

Provided by CURLEYBERLEY

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces bow tie pasta
2 teaspoons butter
1 cup chopped onion
2 cups sliced mushrooms
2 cups skim milk
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
1 tablespoon chicken bouillon granule
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups chicken breasts, cooked and cut into bite-size pieces
1/2 cup frozen peas
2 tablespoons parmesan cheese

Steps:

Cook pasta. Spray 2 quart casserole with Pam.
Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.

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