Bow Ties with Chicken & Shrimp

Bow Ties with Chicken & Shrimp

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5-¼

    * 5-¼ cups uncooked bow tie pasta

  • ¾

    * ¾ pound boneless skinless chicken breasts, cubed

  • 1

    * 1 tablespoon butter

  • 1

    * 1 tablespoon olive oil

  • 2

    * 2 green onions, chopped

  • 2

    * 2 garlic cloves, minced

  • 2

    * 2 cans (14-½ ounces each) Italian diced tomatoes, undrained

  • 2

    * 2 tablespoons minced fresh parsley, divided

  • 1

    * 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano

  • ¼

    * ¼ teaspoon pepper

  • 2

    * 2 teaspoons cornstarch

  • ½

    * ½ cup reduced-sodium chicken broth

  • ¾

    * ¾ pound cooked large shrimp, peeled and deveined

  • 3

    * 3 plum tomatoes, diced

  • 10

    * 10 large pitted ripe olives, sliced

  • * Minced fresh parsley, optional

Directions

* Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper. * Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired. Yield: 7 servings. Nutrition Facts: 1 cup pasta with 1 cup sauce equals 399 calories, 8 g fat (2 g saturated fat), 105 mg cholesterol, 661 mg sodium, 54 g carbohydrate, 3 g fiber, 29 g protein.


Nutrition

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