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Savory Skillet Chicken Farfalle

This bright dish is a crowd-pleaser for adults and kids alike.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

8 ounces uncooked farfalle (bow-tie) pasta
2 tablespoons olive oil
4 (24 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 3/4-inch pieces
4 cloves garlic, finely chopped
1 cup finely chopped onion
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium yellow bell pepper, coarsely chopped (1 cup)
1/4 cup golden raisins
1/4 cup finely chopped fresh mint and/or basil
1 cup (4 ounces) crumbled feta cheese
1/4 cup pine nuts, toasted
Freshly ground pepper to taste

Instructions 

Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and half of garlic, cook, stirring occasionally, 6 to 8 minutes or until chicken is no longer pink in center. Remove from skillet to plate.

Add remaining 1 tablespoon oil and garlic to skillet. Stir in onion, bell peppers, and raisins; cook, stirring occasionally, about 8 minutes or until tender. Stir chicken and pasta with reserved cooking liquid into skillet; cook and stir 1 minute.

Serve chicken and pasta sprinkled with herbs, feta, and pine nuts.

Tips 

To toast pine nuts, place in a small dry skillet over medium heat. Shake the pan or stir the nuts frequently, until the nuts turn a golden brown and are fragrant. Keep an eye on them as they can burn easily.

       

Variations 

Nutritional information may change when substituting your chicken 
product. If you choose to substitute frozen chicken for this recipe, 
it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      665
    • Calories from Fat 
      28%
    • Total Fat 
      22g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      70g
    • Protein 
      51g
    • Sugars 
      13g
    • Cholesterol 
      120mg
    • Dietary Fiber 
      5g
    • Sodium 
      1,180mg
  • DAILY VALUE
    • Vitamin A 
      26%
    • Vitamin C 
      166%
    • Calcium 
      21%
    • Iron 
      25%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3.5
    • Fat 
      .5
    • Vegetable 
      2
    • Fruit 
      .5
    • Lean Meat 
      4
    • High-Fat Meat 
      1
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source