Rosemary and Feta Chicken With Bow Tie Pasta

Total Time
Prep 10 mins
Cook 20 mins

This is a great dish for company and like most dishes, is really, really good the next day!

Ingredients Nutrition


  1. Cook pasta according to package directions and transfer to a large serving bowl.
  2. While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces.
  3. In a large skillet, sauté chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently.
  4. Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss.
  5. Toss and top with parmesan.


Most Helpful

i did not follow this one completely because i lacked all of the ingredients. i substituted capers for olives, no peppers, no feta. i tried adding the water and cornstarch to thicken but still felt it was a bit runny. next time i will try with the olives and feta. i will also undercook the pasta because mine turned a bit mushy even though i pulled it al dente. i would also use fresh toms instead of canned which my husband does not like. chicken was a bit bland. worth another try.

slaintefilms March 21, 2008

Yummy!! I followed the recipe except left out the olives, and added capers. Also, someone had mentioned it was soupy, so in the last step before adding the pasta, I mixed some water & cornstarch and stirred it in and let it boil for about a minute to thicken it up a bit. Thanks for sharing!! :O)

SPrins June 27, 2007

Made this last night. It was very tastey. Everyone raved about it. The only problem i had was that it was very soupy. Hopefully the pasta will soak up the extra juices. If not the next time i make this i will cut down on the chicken stock. I did add extra parm and feta. I used garlic & herb feta it's what was on hand. It was a very tastey and easy so it is a keeper. Thanks for posting Chef Dine

Jules211 April 08, 2007

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