Parmesan Bow Tie Pasta with Chicken Recipe

By pjones-2

Ingredients

• 1 package (16 ounces) bow tie pasta
• 5 tablespoons butter, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 medium yellow summer squash or zucchini, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1-1/2 cups fat-free milk
• 3/4 cup grated Parmesan cheese

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a 6-qt. stockpot, cook pasta according to package directions.

In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir 7-9 minutes or until no longer pink. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. Remove from heat.

In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and the remaining salt and pepper.

Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Yield: 6 servings.

Originally published as Parmesan Bow Tie Pasta with Chicken in Taste of Home
June/July 2015