Mexican Bow Tie Pasta With Chicken Recipes

CHICKEN AND BOW TIE PASTA

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• 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 large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

MEXICAN BOW-TIE PASTA WITH CHICKEN RECIPE - (4.3/5)

Steps:

• Cook pasta in boiling, salted water according to package directions. Drain and set aside. Meanwhile, cut chicken into bite size pieces. Melt butter in a large skillet over medium heat. Add chicken and cook, stirring, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour; slowly pour in milk and broth, stirring constantly. Add salsa and cream cheese and stir until sauce is hot and bubbling and cream cheese is melted and smooth. Add drained pasta to skillet; stir until pasta is coated with sauce and everything is well combined. Sprinkle fresh or dried parsley over the top and serve immediately.

CREAMY MEXICAN CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.
• Drain pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

PARMESAN BOW TIE PASTA WITH CHICKEN

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

COLD SOUTHWESTERN BOW TIE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

ROTISSERIE CHICKEN AND BOW-TIE PASTA

Steps:

• In 10-inch skillet, heat water, pasta sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally.
• Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender.
• Remove from heat. Garnish with fresh basil. Serve with Parmesan cheese.

MICHAEL'S BOW TIE CHICKEN PASTA

Steps:

• For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
• Cut the chicken into medium-diced sections for the pasta.
• For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
• Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
• Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
• Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined.
• Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.

BOW-TIE SANTA FE PASTA

Steps:

• Cook pasta in large pot of boiling water and drain.
• In large skillet melt butter.
• Add garlic and onion; sauté until tender but not brown.
• Add wine and cook until reduced to glaze.
• Add sun-dried tomatoes and chilies and cook 1 minute.
• Add corn, cilantro and chicken stock.
• Cook over medium heat 4 minutes.
• Add tortilla chips and cream.
• Cook, stirring, 1 minute.
• Season to taste with salt and pepper.
• Add cooked pasta to skillet and toss with sauce and cheese to blend.

CHICKEN AND BOW TIE PASTA

Steps:

• Add water (throw in some salt) to a large pot and bring to a boil.
• Add in chicken and cook 12 minutes or until done.
• Remove chicken from water using a slotted spoon.
• Add pasta to water; cook 10 minutes or until tender; drain and keep warm.
• Heat 1/4 cup broth over med-high heat in a Dutch oven.
• Add in celery and onion; cook 5 minutes or until tender.
• Stir in chicken, soup, cheese, and remaining 3/4 cup broth; continue stirring until cheese is melted.
• Toss with pasta and serve immediately.