Mexicanbowtiepastawithchicken Recipes

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



Mexican Bow-Tie Pasta with Chicken Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 9

1 lb uncooked bow-tie pasta
1 1/2 lbs boneless, skinless chicken breasts
2 Tbsp unsalted butter
2 cloves garlic, crushed
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth
1 cup salsa
1 package (8 oz) cream cheese, cut into 1/2 inch cubes

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.

CHICKEN FAJITA PASTA RECIPE - (4.5/5)



Chicken Fajita Pasta Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 12

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning (I use this
Homemade Taco Seasoning
2 cups diced onion (about 1 whole onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) penne pasta
1/2 teaspoon salt

Steps:

  • Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

CREAMY MEXICAN CHICKEN PASTA



Creamy Mexican Chicken Pasta image

Toss tender chicken breast strips and bow-tie pasta with a creamy Mexican-style sauce to make Creamy Mexican Chicken Pasta. This super-easy, super-quick Mexican chicken pasta makes a great weeknight dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 6

3 cups farfalle (bow-tie pasta), uncooked
1-1/4 lb. boneless skinless chicken breasts, cut into strips
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup TACO BELL® Thick & Chunky Salsa
1/4 cup milk

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.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 6 g, Protein 26 g

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  • Meanwhile, cut chicken into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; 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. Serve immediately.


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