Chicken and Bow Ties

A rich wine and cheese sauce tops chicken and pasta in this simple, yet elegant, dinner.

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  • 8 ounces dried bow tie pasta
  • 2 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
  • 1 teaspoon dried basil, crushed
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup chicken broth
  • 1/2 cup oil-packed dried tomatoes, drained and cut into thin strips
  • 1/4 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup grated Parmesan cheese
  • Grated Parmesan cheese (optional)
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.

nutrition information

Per Serving: cal. (kcal) 574, Fat, total (g) 24, chol. (mg) 112, sat. fat (g) 10, carb. (g) 48, fiber (g) 2, pro. (g) 38, sodium (mg) 414, Starch () 3, Very Lean Meat () 4, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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