Bow Ties with Chicken & Shrimp

By bakers_delight85

Ingredients

• 5-1/4 cups uncooked bow tie pasta
• 3/4 lb. boneless skinless chicken breasts, cubed
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 Tbsp. minced fresh parsley, divided
• 1 Tbsp. each minced fresh basil, thyme and oregano or 1 tsp. each dried basil, thyme and oregano
• 1/4 tsp. pepper
• 2 tsp. cornstarch
• 1/2 cup reduced-sodium chicken broth
• 3/4 lb. 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 the parsley if desired.
One serving (1 cups pasta with 1 cup sauce) = 399 calories, 8g fat, 3g fiber, 29g protein