Best 8 Bow Ties With Chicken And Asparagus Recipes

CREAMY ASPARAGUS-CHICKEN BOW-TIES

Steps:

• Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
• In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
• Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

CREAMY CHICKEN AND ASPARAGUS PASTA

Steps:

• Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
• Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
• Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
• Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
• Add the asparagus: Let come to a simmer and simmer for a minute.
• Stir in the lemon juice: Sprinkle with more black pepper to taste.
• Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.

BOWTIES WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Cook and drain pasta as directed on package. Do NOT use salt in the water. It will taste way too salty when recipe is done. You'll get salt from the chicken broth and Parmesan cheese. You can adjust taste with salt when recipe is finished.
• 2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1 inch pieces. (If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts).
• 3. In 12 inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are tender.
• 4. In small bowl, gradually stir cornstarch into the broth. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Steps:

• 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
• 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
• 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
• 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
• 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

LEMONY CHICKEN ASPARAGUS WITH BOW TIES

Steps:

• Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender. , Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

ASPARAGUS WITH BOW TIES

Steps:

• in a large pot boil pasta according to package directions.
• drain reserving 1 c of water.
• return pasta to pot heat oven to 450.
• place asparagus on a baking pan.
• drizzle with olive oil, season with salt and pepper and roast 10 minutes.
• add cream cheese and asparagus to the pasta over medium low heat.
• stir in 2/3 c parmesan cheese.
• stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.