Chicken and Tomato Bow-Tie Stir-Fry

Name: Chicken and Tomato Bow-Tie Stir-Fry
Prep time: 30 min
Yield: 4
Ingredients: 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 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

12 Ratings

3 Reviews

Prep 30 min
Total 0 min
Ingredients 10
Servings 4

Favorite sandwich flavors combine with pasta for a colorful stir-fry.

By Pillsbury Kitchens

Updated September 22, 2008

Ingredients

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 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

Steps

1

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
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

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

Stir in cooked pasta, bacon and 4 tablespoons of the cheese; cook and stir until thoroughly heated. Sprinkle with remaining 2 tablespoons cheese.