Chicken and Tomato Bow-Tie Stir-Fry

By joeyanne

Ingredients

• 6 oz. (2 cups) uncooked bow tie pasta (farfalle)
• 4 slices bacon, cut into 1/2-inch pieces
• 2 boneless skinless chicken breast halves, cut into thin strips
• 1 cup fresh baby carrots, halved lengthwise
• 1/4 cup water
• 2 cups Green Giant® Select® frozen sugar snap peas
• 1 1/2 cups halved cherry tomatoes
• 1/2 teaspoon garlic-pepper blend
• 1/2 teaspoon salt
• 6 tablespoons shredded fresh Parmesan cheese

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Cook pasta according to package directions, drain and cover to keep warm.

Meanwhile, heat large nonstick skillet over medium heat until hot. Add bacon; cook and stir 4 to 6 minutes or until browned and crisp. Remove bacon from skillet. Reserve 1 tablespoon bacon drippings in skillet. Add chicken; cook and stir 3 to 5 minutes or until browned. Add carrots and water; cover and cook 3 minutes.

Add sugar snap peas, tomatoes, garlic-pepper blend and salt; mix well. Cover; cook 3 to 5 minutes or until vegetables are tender and chicken is no longer pink in center, stirring occasionally.

Stir in cooked pasta, bacon and 4 tablespoons of the cheese; cook and stir until thoroughly heated. Sprinkle with remaining cheese.