Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

"My son is in the Army, and he requests this dish whenever he comes home."Trisha Banis, 70, Sebring, Fla.

Recipe by MyRecipes August 2013

Gallery

Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.

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  • In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 6 minutes, turning once, until cooked through. Remove to a plate; cover.

  • Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.

  • Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.

Nutrition Facts

660 calories; fat 22g; saturated fat 9g; protein 35g; carbohydrates 79g; fiber 2g; cholesterol 88mg; sodium 1252mg.
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