Bow Ties, Zucchini, Carrots, and Chicken

Bow Ties, Zucchini, Carrots, and Chicken

23 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
SUEMAC7131960
Recipe by  SUEMAC7131960

“This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
  2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
  3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

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Reviews (23)

Rate This Recipe
Jackie1013
18

Jackie1013

The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots!

hemmybubb
9

hemmybubb

Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth.

mrsmcmartin
8

mrsmcmartin

Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 54.2 g
  • 17%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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