Lemony Chicken and Bow Tie Pasta

We describe this pasta shape as bow ties, while Italians give it the more fanciful name of farfalle, or butterflies. It is available in two sizes. Use the larger size for this springtime entree of chicken and asparagus.

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  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 4
 

Ingredients

4
oz. (2 cups) uncooked bow tie pasta (farfalle)
3/4
lb. fresh asparagus, trimmed, cut into 1 1/2-inch pieces (about 3 cups)
1
cup chicken broth
4
teaspoons cornstarch
2
teaspoons sugar
4
boneless skinless chicken breast halves, cut into thin bite-sized strips
1
medium yellow bell pepper, cut into 1-inch pieces
1/4
cup sliced green onions
1
teaspoon grated lemon peel

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LOCATION

Steps

  • 1 Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp-tender. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and bell pepper; cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently.
  • 4 Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken. Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated. If desired, add salt and pepper to taste.
  • 1 Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp-tender. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and bell pepper; cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently.
  • 4 Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken. Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated. If desired, add salt and pepper to taste.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
290
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
75mg
75%;
Sodium
260mg
260%;
Total Carbohydrate
31g
31%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
50%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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