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.
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Time needed
You can use leftover chicken or start cooking the chicken while the pasta is cooking and have this on the table in about 30 minutes.
Ingredients
- boneless chicken breasts
- bowtie pasta
- frozen California blend vegetables
- feta cheese
- lemon-pepper seasoning
- butter
- half and half
Adaptations for dietary restrictions
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.
Instructions
Season chicken with lemon pepper and grill or broil it until done. Meanwhile, cook the pasta and vegetables according to package directions.
When the chicken is done slice it into strips and set aside. Drain the pasta and return it to the cooking pot. Add the butter and stir gently until melted. Add the half and half and turn stove on to low heat.
Stir in feta cheese, vegetables, and chicken. Heat until warmed and sauce is thickened.
Tips
Cooked chicken breast cuts from the refrigerated or freezer section can also be used along with frozen vegetables to save time.
Side dishes
I love dishes like this that have protein, pasta, and veggies all in one dish. I usually just add a side salad, or if I'm craving comfort food I might add fresh bread with some butter or olive oil for dipping.
Recipe
Chicken and Feta Bow Tie Pasta
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.
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