Farfalle With Chicken & Veggies

Submitted by Denise in NH

"Quick, easy and very tasty. Serve with crusty Italian bread and a green salad."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 16 ounces farfalle pasta (bow tie pasta)
• 3 tablespoons extra virgin olive oil
• 1 lb chicken breast tenders
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 medium red bell pepper, chopped
• 8 ounces sliced mushrooms
• 1 tablespoon minced garlic (I use the pre-minced in a jar)
• 2 (26 ounce) jars your favorite spaghetti sauce
• grated parmesan cheese

directions

1. Cook farfalle according to package directions; drain well.
2. Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
3. Salt and pepper to taste.
4. Add minced garlic, zucchini, yellow squash and mushrooms.
5. Cook 5 to 8 minutes, stirring often.
6. Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
7. Serve over the farfalle with plenty of parmesan cheese.

Reviews

[ratherbeswimmin]

I just love this. I made this last week for supper and packed the left-overs for my lunch the next day. This was so easy and really quite delicious. The sauteed chicken and veggies went well with the sauce and noodles. I added a little basil and oregano for good measure. Thanks Denise in NH.

 

[Sunflower]

This was incredible. Yummy sauteed chicken and veggies in tomato sauce over pasta. Now that is my kind of meal. Had a great garlic flavor. Thanks for an easy delicious meal.

 

[Hazeleyes]

Very good and easy to make. I also used only one jar of sauce, and it was plenty. I added some chopped broccoli. Thanks, will be making this again!

 

[anonymous23]

I didn't chop the veggies so much as slice them, and found that one jar of sauce was sufficient. I also used 2 chicken breast halves and would next time consider using a third. This made LOTS--my husband will have leftovers to take for lunch for the next few days, which is wonderful. Thanks!

 

[Victoria in Fort Wa]

Made this for dinner tonight with whole wheat farfalle. I also added some sweet onion because I had it on hand, just about doubled the garlic and used a simple tomato-basil sauce. Sprinkled with grated parmigiano-reggiano cheese. It was so good that although I made leftovers to have for lunches, we ate nearly all of it. Loved it!!