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Chicken and Veggie Farfalle

This delicious chicken and veggie farfalle dish is something to be treasured and enjoyed. With the rich, savory flavor, and the wonderfully layered textures, it’s just waiting to be the surprise on your plate. One more piece of good news? This is ready in under one hour, so they’re a no fuss option for your dinner.
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This delicious chicken and veggie farfalle dish is something to be treasured and enjoyed. With the rich, savory flavor, and the wonderfully layered textures, it’s just waiting to be the surprise on your plate. One more piece of good news? This is ready in under one hour, so they’re a no fuss option for your dinner.

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Ingredients

10 ounces of chicken breast, diced
vegetable oil for frying
1 onion, chopped
6 mushrooms, chopped
½ yellow bell pepper, thinly sliced
0.5 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
salt
pepper
1 teaspoon thyme, dried
2 garlic cloves, crushed
½ teaspoon paprika powder
1 cup chicken stock
1 cup heavy cream
5 ounces of farfalle
parmesan

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the diced chicken breast and cook it until golden, for approximately 15 minutes, stirring often. When it's ready, remove the meat from the skillet and set it aside.

3
Done

Add the onion in the same skillet and cook it until golden. (If it seem to be too much vegetable oil in the skillet, remove some of it)

4
Done

Add the mushrooms and the bell peppers. Season with salt, pepper, thyme, paprika powder, and garlic. Stir.

5
Done

Add the chicken stock, heavy cream, reduce the heat and bring it to a boil. Add the farfalle and cook everything for 5 more minutes.

6
Done

Add the fried chicken pieces and cook everything for 2 more minutes.

7
Done

Serve everything with a touch of shredded parmesan on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

775 kcal
Calories
38 g
Carbs
41 g
Protein
52 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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