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Garlic Chicken with Bow tie Pasta


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  • 1 Tb olive oil
  • 1 lb boneless/skinless chicken breast, sliced crosswise
  • 1 tsp salt
  • 1 Tb olive oil
  • 6-8 cloves garlic, crushed (1 rounded Tb)
  • 1/2 lb mushrooms, quartered
  • 1/2 c green onions, sliced
  • 3/4 c red or orange sweet peppers
  • 1 14.5 oz can diced tomatoes (undrained)
  • 1/2 c chicken broth
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups dry bow tie pasta – cook as directed
  • 1/4 c fresh cilantro, chopped (may use fresh parsley)
  • parmesan cheese, grated



Step 1

1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.
2.Cook garlic in oil until golden. Add mushrooms, green onions and peppers – cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.
3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!
*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand – zucchini and squash are delicious too. You can omit the chicken as well for a healthy, vegetarian dish.

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