I sure hope that you and your family are safe and healthy as you read this. I’ve been working from home as of 3/17 and my husband is still reporting to his office to work everyday. It’s interesting to see the different stances people are taking on this pandemic. I believe that the facts are the facts and the rapidly growing number of new cases and deaths from COVID-19 should be enough for everyone to take this thing seriously.
I know that uncertainty is gripping everyone right now. We must stick together and help each other in any way that we can. Right now there are tons of people who are worried about what they will feed their families for dinner as many restaurants and eateries have closed their doors for the time being. Many grocery retailers are struggling to keep their shelves stocked as panic buying shows no signs of subsiding.
This simple pasta recipe is easy to prepare and features ingredients that you may already have in your fridge and pantry. Pasta, rice, beans, frozen and canned veggies, meats, seafood and other proteins are typically items we keep on hand. Instead of going out to purchase items to make dinner or going out to our favorite restaurant, we will be forced to get creative with ingredients we already have in our kitchens. But don’t worry, I have several simple recipes that come together by doing just that.
The great thing about this recipe is that you can substitute different types of pasta, different vegetables or a different protein depending on what you have. The technique will be the same and you will still end up with a hearty, tasty dinner that your family will love.
For this recipe, I keep it vegetarian by using Morning Star Farms Chick’n Strips but you may certainly use regular chicken if you prefer. Simply braise or bake three boneless, skinless chicken breasts then cut into bite sized pieces. Set your chicken to the side then begin following the recipe.
This recipe can serve as a base for a number of different variations on this pasta dish. Just incorporate whatever vegetables and proteins you have available as mentioned before and the possibilities are endless!
Thank you for visiting Pink Owl Kitchen and I pray that you and your and family stay safe out there.
Bow Tie Pasta with Chicken, Asparagus and Corn
- 1 quart low sodium chicken broth
- 8 ounces uncooked bow tie pasta
- 1 tbsp olive oil
- 1 pound fresh asparagus tough ends removed and chopped into 1 inch pieces
- ½ cup Del Monte Whole Kernel Fire Roasted Corn Blend
- 1 small onion chopped (about ½ cup)
- 1 10 ounce package of Morning Star Chick’n strips
- 1 can cream of mushroom soup
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp red pepper flakes use less or omit if you’re not a spicy food fan
- ⅓ cup shredded parmesan cheese
- Chopped fresh parsley for garnish
- Bring 1 quart chicken broth to boil in a medium pot. Add pasta and cook 10 minutes until al dente. Drain pasta and keep warm. Reserve some of the pasta cooking liquid.
- Heat olive oil in a large heavy bottom skillet over medium high heat. Add asparagus, onion and chick’n strips. Cook until onion and asparagus are tender and chick’n is warmed through, about 5 minutes.
- Stir in soup and lemon juice; season with salt, pepper, garlic powder and red pepper. Add pasta and parmesan cheese; stir to combine.
- Add a little pasta cooking liquid, a tablespoon at a time to thin sauce out to desired consistency if desired. Garnish with fresh parsley and serve immediately.