The Pioneer Woman Tasty Kitchen
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Chicken Bowtie Pasta

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Level: Intermediate

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Description

Chicken with broccoli and roasted red bell pepper tossed with bowtie pasta in a butter-lemon sauce—so good!

Ingredients

  • 3 cups Broccoli Florets (3 Heads)
  • ½ pounds Bowtie Pasta
  • 2 cups Chicken, Cooked And Diced
  • 1 jar (12 Oz. Jar) Roasted Red Peppers, Cut Into Thin Strips
  • 6 Tablespoons Butter
  • 6 Tablespoons Olive Oil
  • 5 cloves Garlic, Minced
  • 1 Tablespoon Lemon Zest
  • 2 whole Lemons, Juiced
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Preparation

Cook the broccoli for 3 minutes in a large pot of boiling water. Remove the broccoli with a slotted spoon (do NOT dump out the water) to a colander set in a large bowl. Cover with tinfoil and set aside.

In the same water, cook the pasta according to package directions. Drain well.

Meanwhile, in a large skillet, heat the butter and oil over medium-high heat until butter is melted. Add the garlic and lemon zest and cook for one minute. Off the heat, add the salt, pepper, and lemon juice; stir well. Add the red pepper and chicken, stir well to coat.

Return pasta and broccoli to the large pot used to cook them. Then add the chicken mixture and toss well to coat.

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