Chicken Bowtie Recipe
Broccoli, tomatoes, fresh garlic, crushed red pepper, extra virgin olive oil, Peccorino Romano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Chicken
Vegetables
Seasoning
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- 2
Add Broccoli
In the last 3 minutes of cooking the pasta, add the broccoli florets to the pot. Continue cooking until the broccoli is bright green and tender.
- 3
Drain Pasta and Broccoli
Once cooked, drain the pasta and broccoli in a colander and set aside.
Cooking the Chicken and Vegetables
- 4
Cook the Chicken
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
- 5
Sauté Garlic and Tomatoes
In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Then add cherry tomatoes and crushed red pepper, cooking for an additional 3-4 minutes until the tomatoes start to soften.
Combining Ingredients
- 6
- 7
Add Cheese
Sprinkle the grated Pecorino Romano cheese over the pasta dish and toss to combine. Adjust the seasoning with additional salt and black pepper to taste.
Serving
- 8
Serve
Plate the Chicken Bowtie, garnishing with extra Pecorino Romano cheese if desired. Enjoy!
