bow ties with chicken and asparagus

Name: Bow Ties With Chicken and Asparagus
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) bow tie pasta (Farafalle); 1 pound(s) fresh asparagus spears; 1 tablespoon(s) canola oil; 1 pound(s) boneless, skinless chicken breast cut into bite-sized pieces (about 2 breasts); 8 ounce(s) fresh mushrooms, sliced; 2 clove(s) garlic, finely chopped; 1 tablespoon(s) corn starch; 1 cup(s) chicken broth; 1/2 cup(s) diced onion; 1 teaspoon(s) dried basil; salt, to taste; 4 tablespoon(s) lemon juice; 1/2 cup(s) finely shredded Parmesan cheese, not grated

(5 RATINGS)

662 Pinches 6 Photos

Robyn Bruce

Linglestown, PA

Updated on Mar 24, 2025

This is an awesome meal. It makes a lot of food. I live alone, but I love to have the leftovers to take for a healthy lunch at work during the week. The best part is, it's REALLY quick to make!

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Bow Ties With Chicken and Asparagus in a serving bowl.

Blue Ribbon Recipe

You're going to love how easy this bow tie pasta with chicken and asparagus dinner is to prepare. Fresh asparagus has a nice crunch and adds a wonderful pop of color. Sliced mushrooms, pieces of chicken breasts, and the farfalle pasta add heartiness to the meal. This skillet dinner is a quick and healthy meal. Leftovers will heat up nicely.

— The Test Kitchen

prep time 10 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 cups bow tie pasta (Farafalle)
1 pound fresh asparagus spears
1 tablespoon canola oil
1 pound boneless, skinless chicken breast cut into bite-sized pieces (about 2 breasts)
8 ounces fresh mushrooms, sliced
2 cloves garlic, finely chopped
1 tablespoon corn starch
1 cup chicken broth
1/2 cup diced onion
1 teaspoon dried basil
salt, to taste
4 tablespoons lemon juice
1/2 cup finely shredded Parmesan cheese, not grated

How To Make bow ties with chicken and asparagus

Step 1

Cook and drain pasta as directed on the package. Do NOT use salt in the water. It will taste way too salty when the recipe is done. You can adjust the taste with salt when the recipe is finished.

Step 2

Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1-inch pieces. If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts.
Step 3

In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook for 2 minutes; stirring occasionally. Stir in asparagus, mushrooms, and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
Step 4

In a small bowl, gradually stir corn starch into the broth. Stir in onions and basil. Stir corn starch mixture into the chicken mixture. Cook and stir for 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.
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