Bow Ties with Chicken and Shrimp

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Preparation time: 20 mins
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 7 servings


•5-1/4 cups uncooked bow tie pasta
•3/4 pound boneless skinless chicken breasts, cubed
•1 tablespoon butter
•1 tablespoon Filippo Berio® Extra Virgin Olive Oil
•2 green onions, chopped
•2 garlic cloves, minced
•2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
•2 tablespoons minced fresh parsley, divided
•1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
•1/4 teaspoon pepper
•2 teaspoons cornstarch
•1/2 cup reduced-sodium chicken broth
•3/4 pound cooked large shrimp, peeled and deveined
•3 plum tomatoes, diced
•10 large pitted ripe olives, sliced
•Minced fresh parsley, optional


•Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper.
• Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired. Yield: 7 servings.


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