Mediterranean Chicken and Bow Ties

Dinner ready in 25 minutes! Enjoy the Mediterranean flavors of this chicken dish served over bow tie pasta.

  • prep time 25 min
  • total time 25 min
  • ingredients 14
  • servings 4

Ingredients

PASTA

4
quarts water
1
tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1
teaspoon chicken-flavor instant bouillon
8
oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)

CHICKEN

2
tablespoons olive oil or vegetable oil
4
boneless, skinless chicken breast halves, cut into 1/2-inch strips
1
garlic clove, minced
1/2
cup water
1
teaspoon cornstarch
1/2
cup diagonally cut green onions (1/2-inch pieces)
1
(2 1/4-oz.) can sliced pitted ripe olives, drained
1/4
cup chopped fresh basil or 1 teaspoon dried basil leaves
1/2
teaspoon chicken-flavor instant bouillon
1
cup cherry tomato halves
  • 1 Bring water, 1 tablespoon basil and 1 teaspoon bouillon to a boil. Add pasta; cook to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic; cook and stir 6 to 9 minutes, or until chicken is no longer pink. In small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken.
  • 3 Add onions, olives, 1/4 cup basil and 1/2 teaspoon bouillon; cook and stir 2 to 3 minutes or until mixture is slightly thickened and glazed. Pour over pasta; add tomatoes and toss to coat. Garnish with fresh basil, if desired.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 3 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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