Chicken and Feta Bow Tie Pasta
Chicken with bow tie pasta and broccoli in a delicious lemony cream sauce come together in this easy weeknight meal that doesn't heat up the oven. It's a good recipe to use leftover chicken if you have it or to quickly sauté or grill it if you are starting from scratch.
Servings per Recipe: 6 servings
Calories per Serving: 487
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Ingredients
- 4 boneless chicken breasts
- 2 cups bow tie pasta
- 12 ounces frozen California blend vegetables
- 8 ounces crumbled feta cheese
- 1 teaspoon lemon-pepper seasoning, or to taste
- 4 tablespoons butter
- 1½ cups half and half
Instructions
- Season 4 boneless chicken breasts with 1 teaspoon lemon-pepper seasoning and grill or broil it until done.
- Meanwhile, cook 2 cups bow tie pasta and 12 ounces frozen California blend vegetables according to package directions.
- When the chicken is done, slice it into strips and set aside.
- Drain pasta and return it to the cooking pot.
- Add 4 tablespoons butter to the pasta and stir gently until melted.
- Add 1½ cups half and half and turn stove on to low heat.
- Stir in 8 ounces crumbled feta cheese, vegetables, and chicken. Heat until everything is hot and the sauce is thickened to your preference.
Notes
Adaptations:
Gluten-free You can find a variety of gluten-free pastas in most grocery stores, or you could add more vegetables and omit the pasta. Vegetarian Like most stovetop pasta meals, it's easy to omit the chicken from this recipe and balance it out by adding additional vegetables or a can of rinsed and drained cannellini beans.Nutrition
Calories: 487cal | Carbohydrates: 26g | Protein: 27g | Fat: 30g | Sodium: 589mg | Fiber: 2g | Sugar: 2g
