Chicken-Bow Tie Primavera |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rich and creamy and filled with appealing flavor, this dish is ideal for busy weeknights. âServe with garlic toast for a speedy supper, suggests Mary Thomas of North Lewisburg, Ohio. Ingredients:
3-1/2 cups uncooked bow tie pasta |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2/3 cup sliced fresh carrot |
1 tablespoon olive oil |
1 medium zucchini, halved lengthwise and sliced |
1 medium yellow summer squash, quartered and sliced |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
2 cups heavy whipping cream |
1-1/2 cups shredded parmesan cheese |
additional shredded parmesan cheese, optional |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and carrot in oil for 5-6 minutes or until chicken juices run clear; drain.
2. Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered, until vegetables are tender, stirring occasionally.
3. Drain pasta. Add the pasta, cream and Parmesan cheese to the chicken mixture; stir to combine. Cook, uncovered, until cheese is melted. Sprinkle with additional cheese if desired. Yield: 6 servings.
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