Chicken and Mini Bowtie Pasta Bowl. Easy chicken and pasta bowl made with tender chicken, mushrooms, cherry tomatoes and mixed sweet peppers.
CHICKEN WITH PEPPERS AND MUSHROOMS TOSSED WITH FARFALLE PASTA
This simple chicken and mini bowtie pasta recipe is one of my all-time favorite dishes to make. It is very simple but very flavorful. With only a few ingredients you don't have to spend a lot of time on preparation. The method of cooking everything in one pot also saves a on cleaning time. Well, almost. The pasta is cooked in separate pot, but all the other ingredients are all sauteed and simmered in the same pot. This is a real time saver.
You can make this dish with any shaped pasta, but I love the look of the mini bowtie pasta in this bowl recipe. It really is my favorite, followed by the mini penne. Only Barilla pasta makes mini bowties, that I am aware of anyway. Did you know that October is pasta month? I just found out. Fun Facts! Perfect time for me to share this pasta bowl recipe. The vibrant colors of the cherry tomatoes and mixed red, yellow and orange peppers brighten up this dish and is a perfect recipe for a Fall dinner.
INGREDIENTS FOR THIS MEAL
chicken breast – skin removed, cubed.
baby Bella mushrooms – sliced, you can use white cap mushrooms.
mini bowtie pasta – or regular size bowtie pasta, also known as Farfalle, which means butterflies in Italian.
cherry tomatoes - sliced in half, can substitute grape tomatoes, plum tomatoes or mixed red, orange and yellow tomatoes.
chicken broth – can use organic or low sodium, it's your preference.
light olive oil - or any preferred cooking oil.
parmigiano-reggiano cheese - freshly shaved.
sweet peppers - mixed colors seeded and sliced.
shallot – chopped, can use scallions.
garlic – minced.
coating for chicken - corn starch, salt and pepper.
HOW TO MAKE CHICKEN AND BOWTIE PASTA
Cook pasta according to package directions.
Combine corn starch, salt and pepper in a medium bowl. Add the chicken and coat with the cornstarch mixture. Set aside.
Place half the oil into a large cooking pot. Heat on high heat until hot. Reduce heat to medium/high and add the chicken. Cook the chicken thoroughly. Browning each side. About five minutes. The smaller the chicken cubes the less time is needed to cook. Remove from pan, place on a plate close by.
Add the remaining oil to the pan and add the shallots. Sautee for about minute. Add the garlic. Continue to cook for another minute, until the shallots and garlic a slightly brown and stick to the pan slightly.
Place the mushrooms, tomatoes and peppers into the pan. Cook for another 3-4 minutes, until the vegetables are about half their size.
Add the chicken and chicken broth. Reduce heat to medium/low and simmer for about 5 minutes.
Toss in the pasta and serve. Add freshly shaved parmigiano-reggiano cheese.
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Chicken and Mini Bowtie Pasta Bowl
Ingredients
- 8 oz chicken breast cubed
- 8 oz baby bella mushrooms sliced
- 1 cup mini bowtie pasta
- 1 cup cherry tomatoes sliced in half
- 1 cup chicken broth
- ¼ cup light olive oil or any preferred cooking oil
- ¼ cup freshly shaved parmigiano-reggiano cheese
- 4 mini sweet peppers seeded and sliced
- 1 medium shallot chopped
- 1 large garlic minced
- 2 tablespoon corn starch
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook pasta according to package directions.
- Combine corn starch, salt and pepper in a medium bowl. Add the chicken and coat with the cornstarch mixture. Set aside.
- Place half the oil into a large cooking pot. Heat on high heat until hot. Reduce heat to medium/high and add the chicken. Cook the chicken thoroughly. Browning each side. About five minutes. The smaller the chicken cubes the less time is needed to cook. Remove from pan, place on a plate close by.
- Add the remaining oil to the pan and add the shallots. Sautee for about minute. Add the garlic. Continue to cook for another minute, until the shallots and garlic a slightly brown and stick to the pan slightly.
- Add the mushrooms, tomatoes and peppers. Cook for another 3-4 minutes, until the vegetables are about half their size.
- Add the chicken and chicken broth. Reduce heat to medium/low and simmer for about 5 minutes.
- Toss in the pasta and serve. Add freshly shaved parmigiano-reggiano cheese.
Notes
