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Healthy Bow Tie Chicken Supper

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast, cut into 1/4 inch strips
1 tablespoon olive oil, more added as needed
1 red sweet bell pepper, julienned into 1 inch strips
1 - 2 zucchini, cut into 1/4 inch rounds
1 small onion, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1 teaspoon italian seasoning
1/4 teaspoon sodium-free seasoning or 1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 - 2 cup bow tie pasta, cooked and drained
2 medium tomatoes, seeded and chopped
1/4 cup grated parmesan cheese

Nutritional information

286.7
Calories
81 g
Calories From Fat
9.1 g
Total Fat
2.4 g
Saturated Fat
86.1 mg
Cholesterol
274.6 mg
Sodium
19.5 g
Carbs
4 g
Dietary Fiber
6.8 g
Sugars
31.3 g
Protein
309g
Serving Size

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Healthy Bow Tie Chicken Supper

Features:
    Cuisine:

    I made this again recently; I'd forgotten how good this recipe is. I actually ended up accidentally using pork cubes instead of chicken (the frozen meat wasn't labeled) but it tasted just as good that way. I think any meat cut into small pieces would work.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Healthy Bow Tie Chicken Supper, This healthy dinner is easy to make and very yummy! I like to add whatever extra veggies I have on hand to change it up My husband is a picky eater with vegetables but he loves this dish! NOTES: I add a little more olive oil while the veggies are cooking as it adds a nice coat to the pasta I also add extra pasta to this to make it stretch a little further We really like adding summer squash as well and I have been omitting the peas lately because hubby dislikes them , I made this again recently; I’d forgotten how good this recipe is I actually ended up accidentally using pork cubes instead of chicken (the frozen meat wasn’t labeled) but it tasted just as good that way I think any meat cut into small pieces would work , Great recipe! At first I forgot to include the parmesan cheese, and it still tasted great Instead of using frozen peas (which I didn’t have), used canned peas The zucchini was perfect An all-around great meal!


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    Steps

    1
    Done

    Start Boiling Water For Pasta. Cook Bowtie Pasta Until Just Al Dente.

    2
    Done

    Meanwhile, in a Large Nonstick Skillet Over Medium-High Heat, Saute Chicken in Oil For About 5 Minutes, or Until Just Done.

    3
    Done

    Remove Chicken from Skillet and Set Aside.

    4
    Done

    to the Same Skillet Add the Red Bell Pepper and Onion and Stir-Fry For 2-3 Minutes. Add Another Tablespoon of Olive Oil If Needed to Moisten.

    5
    Done

    Add the Zucchini (and Summer Squash If Using) and Cook For Another 2-3 Minutes. Add Garlic and Cook For Another Minute Until Veggies Get Crisp-Tender.

    6
    Done

    Add the Thawed Peas, Tomatoes and Seasonings; Stir-Fry For 2 More Minutes.

    7
    Done

    Add Cooked Pasta, Chicken and Parmesan Cheese; Turn Off Heat and Stir Until Combined.

    8
    Done

    Add More Olive Oil If Necessary to Coat Pasta and Sprinkle With More Parmesan Cheese If You'd Like and Enjoy!

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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