Bow Ties with Chicken & Shrimp

By Totlxtc

Ingredients

• 5-1/4 * 5-1/4 cups uncooked bow tie pasta
• 3/4 * 3/4 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 (14-1/2 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
• 1/4 * 1/4 teaspoon pepper
• 2 * 2 teaspoons cornstarch
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 3/4 * 3/4 pound cooked large shrimp, peeled and deveined
• 3 * 3 plum tomatoes, diced
• 10 * 10 large pitted ripe olives, sliced
• * Minced fresh parsley, optional

Details

Servings 7

Preparation

Step 1

* 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.