Bow Ties with Chicken & Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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What a nourishing stovetop supper to keep your family warm and satisfied in cold weather! It's also simple, savory and special enough to serve company. Jan Archer - Kansas City, Missouri Ingredients:
5-1/4 cups uncooked bow tie pasta |
3/4 pound boneless skinless chicken breasts, cubed |
1 tablespoon butter |
1 tablespoon olive oil |
2 green onions, chopped |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
2 tablespoons minced fresh parsley, divided |
1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
1/2 cup reduced-sodium chicken broth |
3/4 pound cooked large shrimp, peeled and deveined |
3 plum tomatoes, diced |
10 large pitted ripe olives, sliced |
minced fresh parsley, optional |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper.
2. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired. Yield: 7 servings.
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