Chicken and Tomato Bow-Tie Stir-Fry

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

By Pillsbury Kitchens

September 22, 2008

oz. (2 cups) uncooked bow tie pasta (farfalle)

slices bacon, cut into 1/2-inch pieces

boneless skinless chicken breast halves, cut into thin strips

cup fresh baby carrots, halved lengthwise

1/4

cup water

cups frozen sugar snap peas

1 1/2

cups halved cherry tomatoes

1/2

teaspoon garlic-pepper blend

1/2

teaspoon salt

tablespoons shredded fresh Parmesan cheese

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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.