Bow Ties with Chicken & Shrimp

By smolson

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

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.