Garlic Chicken and Vegetable Bowtie Pasta

Garlic Chicken and Vegetable Bowtie Pasta
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This wonderful Garlic Chicken and Vegetable Bowtie Pasta is my latest attempt at getting a tasty meal on the table without a lot of fuss and trouble. You can make it in 30-40 minutes and guys…let me tell you. It’s super good. Tender chunks of warm garlic chicken, sautéed mushrooms, peppers and zucchini and bow tie pasta are drizzled with a fantastic dressing (Olive Garden Salad Dressing, to be exact) and tossed with grated parmesan cheese.  It’s an easy, hearty, satisfying meal.

I’ve made it twice in the past week. Because pasta is my life and also garlic chicken and sometimes sautéed vegetables. This is a true story. Pasta is precious in my eyes. I need an intervention of some kind to be sure.

Hope you make it!

Hope you love it. 🙂 Garlic Chicken and Vegetable Bowtie Pasta at Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Preheat your oven to 425 degrees.
2. Spray a shallow baking dish with cooking spray and place 2-3 chicken breasts in it (more if you like).

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3. Grab some Olive Garden Italian Dressing (or another Italian dressing of your choice) and pour about 1/3 C over the top of the chicken. Pop it into the oven and bake for 30 minutes, or until the juices run clear and it’s not longer pink on the inside.

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4. Cook 1 (16 ounce) box of bowtie pasta noodles according to package directions. Strain the water from the pasta when it’s cooked through, add the hot pasta back into the pan you cooked it in. Add 1 Tb olive oil and stir to combine. Cover the pot and set aside.

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5. While your pasta is cooking heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil, allow it to get hot and add 1 C sliced carrots. Allow them to cook for 3-5 minutes.

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6. Slice 2 small zucchini into 1/4 inch rounds. Chop 1 onion and 1 red bell pepper into small pieces. Mince 1 Tb fresh garlic. Add them and 1 (8 ounce) package sliced mushrooms to the skillet. Saute until crisp tender. Should only take 7-8 minutes. Sprinkle generously with salt and pepper.

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7. When the veggies are done add the cooked pasta to the skillet. Give it a nice stir to combine.

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8. Add about 3/4 C of the Italian Salad Dressing. Give it a nice stir to combine and then let the veggies and pasta saute together, stirring occasionally, for 2-3 minutes. You want the dressing to heat through and the pasta to get a little bit of a sear on it.

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9. Remove the pan from the heat and add 3/4 C grated parmesan cheese. Stir to combine.

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10. When the chicken is done allow it to rest for 5 minutes then slice it and add it to the pasta and veggies.

Garlic Chicken and Vegetable Bowtie Pasta from Jamie Cooks It Up!
Give everything a taste and add more salt and pepper to your liking. Serve immediately.

Enjoy!

Here’s the handy printable…

Garlic Chicken and Vegetable Bowtie Pasta

Total Time: 40 minutes

Yield: 6-7 servings

Ingredients

2-3 boneless skinless chicken breasts
Olive Garden Italian Salad Dressing
1 (16 ounce) package bowtie pasta
3 Tb olive oil, divided
1 C carrots, sliced
1 onion, chopped
1 red bell pepper, chopped
2 small zucchini, sliced
1 (8 ounce) package sliced mushrooms
1 Tb minced garlic
3/4 C parmesan cheese, grated
salt and pepper

Instructions

1. Preheat your oven to 425 degrees.
2. Spray a shallow baking dish with cooking spray and place 2-3 chicken breasts in it (more if you like).
3. Grab some Olive Garden Italian Dressing (or another Italian dressing of your choice) and pour about 1/3 C over the top of the chicken. Pop it into the oven and bake for 30 minutes, or until the juices run clear and it's not longer pink on the inside.
4. Cook 1 (16 ounce) box of bowtie pasta noodles according to package directions. Strain the water from the pasta when it's cooked through, add the hot pasta back into the pan you cooked it in. Add 1 Tb olive oil and stir to combine. Cover the pot and set aside.
5. While your pasta is cooking heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil, allow it to get hot and add 1 C sliced carrots. Allow them to cook for 3-5 minutes.
6. Slice 2 small zucchini into 1/4 inch rounds. Chop 1 onion and 1 red bell pepper into small pieces. Mince 1 Tb fresh garlic. Add them and 1 (8 ounce) package sliced mushrooms to the skillet. Saute until crisp tender. Should only take 7-8 minutes. Sprinkle generously with salt and pepper.
7. When the veggies are done add the cooked pasta to the skillet. Give it a nice stir to combine.
8. Add about 3/4 C of the Italian Salad Dressing. Give it a nice stir to combine and then let the veggies and pasta saute together, stirring occasionally, for 2-3 minutes. You want the dressing to heat through and the pasta to get a little bit of a sear on it.
9. Remove the pan from the heat and add 3/4 C grated parmesan cheese. Stir to combine.
10. When the chicken is done allow it to rest for 5 minutes then slice it and add it to the pasta and veggies. Give everything a taste and add more salt and pepper to your liking.
Enjoy!
http://jamiecooksitup.net/2015/06/garlic-chicken-and-vegetable-bowtie-pasta/

Recipe from Jamie Cooks It Up!

 



Post a comment!

12 Comments

  1. 1
    Linda Dupuis
    June 16, 2015 at 10:33 am

    Hi Jamie, up in the North (Canada) we love our BBQ as our Summers are only 4 months long so we like to be out and cook and eat out. Some BBQ recipes would be much appreciated.

    Thanks

    Linda

    • 2
      Jamie
      June 17, 2015 at 7:21 am

      Hi Linda,
      Thanks for your suggestion. I actually have a great recipe for your grill coming up next week. 🙂 Also, you can find some wonderful grill recipes from my archives at this link…
      http://jamiecooksitup.net/2015/05/57-summer-bbq-recipes/
      All the best!
      ~Jamie

  2. 3
    Angie
    June 16, 2015 at 10:52 am

    This dish will be on my table this week!!

  3. 4
    Erin R.
    June 16, 2015 at 11:27 am

    Ha ha! Pasta IS precious! My husb and I fix homemade noodles for dinner every Wednesday night. We’ve been doing that for five or six years now and have never gotten tired of it. This does look nice, and very light with all the veg. Good one!

  4. 5
    Deanna
    June 16, 2015 at 12:14 pm

    Another very tasty looking recipe! I know I’ve said this before, but I LOVE following your blog! 🙂 I make your recipes all the time and now when I do I tell my husband before we eat that I’m making another one of “Jamie Cooks it Up’s recips.” He always knows it will be great when I say that! 🙂 Thanks for all you do!

    • 6
      Jamie
      June 17, 2015 at 7:22 am

      Deanna,
      Thanks makes me super happy. 🙂 Thanks for letting me know the recipes have been turning out well for you and your family.
      ~Jamie

  5. 7
    Niari
    June 16, 2015 at 7:38 pm

    just thought i would mention as i print these out at times, in your recipe ingredients you didn’t list zuchinni but had it in the pictured instructions.

    • 8
      Jamie
      June 17, 2015 at 7:22 am

      Niari,
      Thank you for catching my error!
      ~Jamie

  6. 9
    Skye
    June 22, 2015 at 1:21 pm

    Any recommendations for what vegetables I could substitute? My husband & I are not huge fans of zucchini, mushrooms, or carrots… Do you possibly have any other vegetable ideas for this recipe? 🙂

    • 10
      Jamie
      June 23, 2015 at 9:11 am

      Skye,
      You could double up on the red pepper. Asparagus would be also be a good addition. Hope this helps!
      ~Jamie

  7. 11
    Jaymie
    June 22, 2015 at 7:59 pm

    I made this tonight and not only was it delicious but it was a hit with 3 teenage boys. Thanks for sharing!

    • 12
      Jamie
      June 23, 2015 at 9:08 am

      Jaymie,
      So great to hear! Thanks for letting me know. 🙂
      All the best,
      ~Jamie

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