Parmesan Bow Tie Pasta with Chicken Recipe
1 pkg. (16 oz) bow tie pasta
5 tbsp butter, divided
1 lb boneless skinless chicken breasts, cut into 1-in. pieces
1 tsp salt, divided
1 tsp pepper divided
2 medium yellow summer squash or zucchini, cut into 1-in pieces
3 tbsp all-purpose flour
2 garlic cloves, minced
1 ½ c fat-free milk
¾ c grated parmesan cheese
- In a 6 qt stockpot, cook pasta according to directions.
- In a large skillet, heat 1 tbsp butter over medium heat. Add chicken. Cook and stir 7-9 minutes or until no longer pink. Add ¼ tsp each salt and pepper; remove from pan. In same pan, heat 1 tbsp butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. Remove from heat.
- In a small saucepan, melt remaining 3 tbsp butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and the remaining salt and pepper.
- Drain pasta; return to pot. Add chicken, squash and sauce; hat through, stirring to combine.
I made this dish the other night. I loved the flavors of garlic and parmesan in this dish. It was very flavorful, especially when adding extra parmesan on top. Plus, it was super easy! I think next time I will add some green peas or broccoli as well. Yummy!