Chicken and Tomato Bow-Tie Stir-Fry

(11)
  2 reviews

6
oz. (2 cups) uncooked bow tie pasta (farfalle)
4
slices bacon, cut into 1/2-inch pieces
2
boneless skinless chicken breast halves, cut into thin strips
1
cup fresh baby carrots, halved lengthwise
1/4
cup water
2
cups Green Giant™ Select® frozen sugar snap peas
1 1/2
cups halved cherry tomatoes
1/2
teaspoon garlic-pepper blend
1/2
teaspoon salt
6
tablespoons shredded fresh Parmesan cheese

Directions

  1. 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, heat large nonstick skillet over medium heat until hot. Add bacon; cook and stir 4 to 6 minutes or until browned and crisp. Remove bacon from skillet. Reserve 1 tablespoon bacon drippings in skillet. Add chicken; cook and stir 3 to 5 minutes or until browned. Add carrots and water; cover and cook 3 minutes.
  3. 3 Add sugar snap peas, tomatoes, garlic-pepper blend and salt; mix well. Cover; cook 3 to 5 minutes or until vegetables are tender and chicken is no longer pink in center, stirring occasionally.
  4. 4 Stir in cooked pasta, bacon and 4 tablespoons of the cheese; cook and stir until thoroughly heated. Sprinkle with remaining 2 tablespoons cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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