Bow Ties with Chicken & Shrimp

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5-1/4

    cups uncooked bow tie pasta

  • 3/4

    pound boneless skinless chicken breasts, cubed

  • 1

    tablespoon butter

  • 1

    tablespoon Crisco® Extra Virgin Olive Oil

  • 2

    green onions, chopped

  • 2

    garlic cloves, minced

  • 2

    cans (14-1/2 ounces each) Italian diced tomatoes, undrained

  • 2

    tablespoons minced fresh parsley, divided

  • 1

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

  • 1/4

    teaspoon pepper

  • 2

    teaspoons cornstarch

  • 1/2

    cup reduced-sodium chicken broth

  • 3/4

    pound cooked large shrimp, peeled and deveined

  • 3

    plum tomatoes, diced

  • 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.

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