This creamy Bow Tie Pasta with Chicken, Asparagus and Corn is delicious and packed with spring flavors. This easy to prepare dish incorporates ingredients you most likely already have on hand.
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!
How To Make Bow Tie Pasta with Chicken, Asparagus and Corn
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 the sauce out to desired consistency if desired. Garnish with fresh parsley and serve immediately.
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Bow Tie Pasta with Chicken, Asparagus and Corn
Ingredients
- 1 quart low sodium chicken broth
- 8 ounces uncooked bow tie pasta
- 1 tablespoon 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 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon 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
Instructions
- 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.
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