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Name: Bow Ties, Zucchini, Carrots, and Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 12 cloves garlic pressed and divided; 4 zucchini thinly sliced; salt and pepper to taste; 1 1/4 pounds skinless boneless chicken breast halves cut into bite-size pieces; 1 pound carrots peeled and thinly sliced; 16 oz uncooked farfalle (bow tie) pasta; 1/4 cup butter; 14 oz chicken broth; 3/4 cup water; 1 packet chicken bouillon granules .18 ounce; 1/2 cup grated Parmesan cheese

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INGREDIENTS

1 tablespoon olive oil
12 cloves garlic ; pressed and divided
4 zucchini ; thinly sliced
salt and pepper ; to taste
1 1/4 pounds skinless boneless chicken breast halves ; cut into bite-size pieces
1 pound carrots ; peeled and thinly sliced
16 oz uncooked farfalle (bow tie) pasta
1/4 cup butter
14 oz chicken broth
3/4 cup water
1 packet chicken bouillon granules ; .18 ounce
1/2 cup grated Parmesan cheese

Recipe

INSTRUCTIONS

Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.

Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

NOTES

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Bow Ties, Zucchini, Carrots, and Chicken

1 tablespoon olive oil
12 cloves garlic pressed and divided
4 zucchini thinly sliced
 salt and pepper to taste
1 1/4 pounds skinless boneless chicken breast halves cut into bite-size pieces
1 pound carrots peeled and thinly sliced
16 oz uncooked farfalle (bow tie) pasta
1/4 cup butter
14 oz chicken broth
3/4 cup water
1 packet chicken bouillon granules .18 ounce
1/2 cup grated Parmesan cheese

Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

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Nutrition

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Serving Size: 1 Recipe (2978g)
Recipe Makes: 1 Serving

Calories: 2422
Calories from Fat: 1135 (47%)

Amt Per Serving		% DV

	Total Fat 126.2g	168 %
	Saturated Fat 53.4g	267 %
	Monounsaturated Fat 43.1g
	Polyunsanturated Fat 18.1g
Cholesterol 770.5mg		237 %
Sodium 1837.9mg		63 %
Potassium 5987mg		158 %
Total Carbohydrate 90.6g		27 %
	Dietary Fiber 22.6g	90 %
	Sugars, other 68g
Protein 232.4g		332 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2422

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