“Easy to double or triple for larger servings. Very quick and easy for when you are in a hurry. Garnish with fresh parsley.” - by Novi
Ingredients
Adjust Servings
Original recipe yields 1 serving
Directions
- In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
- Stir in butter and peas. Add red pepper flakes, if desired.
- Serve with sprinkled parsley on top.
Nutrition
Amount Per Serving (1 total)
- Calories
- 533 cal
- 27%
- Fat
- 8.2 g
- 13%
- Carbs
- 94.5 g
- 30%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"We followed many of the steps taken by other reviewers. Instead of using water, we used chicken stock – & doubled all amounts to use as a main course vs. side dish. We also used frozen baby peas (I ..." See moreadded them a couple of minutes before serving), This is one of the few times we used butter – & it made a huge difference in the taste outcome. As others have said, the red pepper flakes really compliment this dish - as does a good shave (or 2) of fresh parmesan cheese over the top. Quick, easy & tasty! "
GodivaGirl
"This was kinda bland and needed seasoning. I used a different pasta and frozen petite peas. I added garlic and onion powder and a splash of olive oil. I also topped with parmesan cheese. ..." See more"
egrigg
"I thought this was excellent. I tripled it feed my family of four. It went great with grilled chicken. It was so simple and quick. I didn't have canned peas so I used frozen peas. The crushed red..." See more pepper gave it a good kick. We topped it with parmesan cheese, everyone goggled it up!"
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