Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

1K
Pinterest

0
Email

0
Facebook

0

Chicken and Tomato Bow-Tie Stir-Fry

(11)

2 reviews

30 min prep time
0 min total time
10 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

1K

Try These Next

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups

Calories: 350
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3g 15%
Cholesterol: 50mg; 17%
Sodium: 620mg; 26%
Total Carbohydrate: 43g; 14%
Dietary Fiber 4g 16% Sugars 7g
Protein: 26g

% Daily Value*:

Vitamin A: 170%; 170%
Vitamin C: 20%; 20%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: