Mediterranean Chicken and Bow Ties

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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