About 40 minutes
Buttered Bowtie Pasta with Chicken, Zucchini, & Peppers
1 lb bowtie pasta
1 lb boneless, skinless chicken breasts or thighs, cubed
1 medium zucchini, sliced or cubed
1 red pepper, cubed
1 tsp garlic granules
2 fronds fennel, finely chopped (optional)
Squeeze of juice from one wedge of lemon (optional)
Salt & Pepper to taste
1 tsp butter to sauté
Butter for pasta (as much or as little as you like, but at least 2 tbsp or it will be too dry)
Fresh grated Parmesan to garnish
Step by Step Instructions
Put a large pot of salted water on to boil for the pasta and cook to al dente as per package instructions.
Melt a tsp of butter over medium high heat. Add the chicken when the pan is hot and sauté until it’s about half cooked and beginning to brown.
When the chicken is half done and pasta is on the go lower the heat in the pan to medium and add the zucchini, peppers, salt, pepper, and garlic granules. Sauté until the chicken is cooked through and the vegetables are tender crisp.
When the pasta is done drain it well then add it to the pan with the chicken and vegetables. Add as much or as little butter to the pan as you like and mix until everything is well coated. Adjust seasoning (add the fennel fronds and lemon juice optional) and mix well.
Serve into pasta bowls and garnish with a generous sprinkle of fresh grated parmesan cheese, then sit down and enjoy the subtle flavors of this quick and simple dinner!
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