Roasted Chicken And Bow Tie Pasta Salad Recipes

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BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS



Bow Tie Pasta Salad with Chicken and Roasted Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 10

Kosher salt
6 ounces bowtie pasta
2 large ripe tomatoes, seeded and diced
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Freshly ground pepper
2 bell peppers (red and yellow), halved lengthwise and seeded
1 small rotisserie chicken, shredded into large pieces
2 tablespoons chopped fresh parsley leaves

Steps:

  • 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
  • 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
  • 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
  • 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams

ROASTED CHICKEN AND BOW TIE PASTA SALAD (LOW FAT)



Roasted Chicken and Bow Tie Pasta Salad (Low Fat) image

This is such a delicious salad to take to work for a low-fat lunch, or for any time...purchase the chicken all ready cooked at your deli to save time...I always prepare a large batch of this salad, keep it in the fridge (it even tastes better the second or third day) and take it to work on a plastic container. Try not to omit the toasted nuts, as they seem to give the salad so much extra flavor...you are sure to enjoy this! (prep time includes refrigeration time).

Provided by Kittencalrecipezazz

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces uncooked farfalle pasta (bow tie pasta)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 -3 tablespoons olive oil
1 tablespoon prepared mustard
2 teaspoons sugar
1 1/4 teaspoons salt, to taste
black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breasts
1 1/2 cups red seedless grapes or 1 1/2 cups green seedless grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion, to taste
1/3 cup coarsely chopped toasted walnuts
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Steps:

  • Cook the paste to firm-tender; rinse with cold water, drain well.
  • In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
  • Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
  • Refrigerate for 2 hours before serving, to blend the flavors.

CHICKEN BOW-TIE PASTA SALAD



Chicken Bow-Tie Pasta Salad image

Take just 25 minutes to toss together this Chicken Bow-Tie Pasta Salad. Chicken Bow-Tie Pasta Salad boasts a lot of flavor with broccoli, cheese & olives.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 cups farfalle (bow-tie pasta), uncooked
2 cups fresh broccoli florets
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup halved cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/4 cup sliced black olives
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain.
  • Toss chicken with tomatoes, dressing, shredded cheese and olives in large bowl. Add pasta mixture; mix lightly.
  • Sprinkle with Parmesan.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

CURRIED CHICKEN AND BOW TIE PASTA SALAD



Curried Chicken and Bow Tie Pasta Salad image

Make and share this Curried Chicken and Bow Tie Pasta Salad recipe from Food.com.

Provided by Nat Da Brat

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

3 lbs chicken
6 peppercorns
1 bay leaf
1 stalk parsley
1 sprig fresh thyme
1 onion
1 carrot
1 stalk celery
1/2 green pepper, finely shred
1/2 red pepper, finely shred
1/2 yellow pepper, finely shred
8 ounces bow tie pasta, cooked
salt
pepper
1/2 small onion, finely diced
2 teaspoons vegetable oil
1 tablespoon curry powder
1/2 cup white wine
2 tablespoons water
1 1/2 cups mayonnaise
2 tablespoons water
pepper
salt

Steps:

  • Poach chicken by placing in a large pot with enough cold water to barely cover.
  • Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
  • Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
  • Cool in poaching liquid, then drain, skin and shred.
  • To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
  • Add wine and water.
  • Boil rapidly until reduced to about 3 tablespoons.
  • Strain and let cool.
  • Prepare curry mayonnaise by combining all ingredients until smooth.
  • Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
  • Mix gently until well- coated.
  • If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
  • Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
  • Assemble just before serving, as the mayonnaise quickly loses its fresh look.

GRILLED CHICKEN BOW TIE PASTA SALAD



Grilled Chicken Bow Tie Pasta Salad image

Yield 10

Number Of Ingredients 9

1 (16 ounce) package Farfalle pasta
2 cups broccoli florets
3 boneless skinless chicken breasts (cooked and cubed)
1 cup cherry tomatoes (halved)
1 green bell pepper (diced)
4 ounces Colby Jack cheese (cubed)
1 (2.25 ounce) can sliced olives (drained)
1 (16 ounce) bottle Italian dressing
1 cup grated Parmesan cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
  • Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
  • Add pasta and broccoli, toss lightly.
  • Sprinkle with Parmesan cheese and serve.

CHICKEN BOW TIE SALAD



Chicken Bow Tie Salad image

"I first prepared this pasta salad for a family picnic at a national park and everyone really enjoyed it. I'm sure Mother Nature helped make that meal so memorable, but I still find myself serving this often during the summer," writes Pam Guerin of Skowhegan, Maine. A zippy dressing lightly coats the tossed mixture of pasta, chicken, tomato and onion.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked bow tie pasta
1 can (4 ounces) chopped green chilies, drained
3 tablespoons lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
2 cups cubed cooked chicken breast
2 large tomatoes, chopped
1/3 cup chopped red onion
3 tablespoons minced fresh cilantro

Steps:

  • Cook pasta according to package directions; rinse with cold water and drain. Cool completely. For dressing, combine the chilies, lime juice, oil, garlic, cumin, sugar and hot pepper sauce in a small bowl; stir well. , In a large bowl, combine the pasta, chicken, tomatoes, onion and cilantro. Add dressing and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 294 calories, Fat 10g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 111mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

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