Type what you have

Ingredients

• ✓ farfalle pasta
• chicken breast
• salad dressing
• tomato

Instructions

1. 1 Add 2/3 cup salad dressing to cubed chicken and stir together.
2. 2 Cook pasta per package directions. Drain and rinse. Add pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything and add chopped tomato. Toss to coat. Ready to serve!

By Gail

Ingredients

• ✓ farfalle pasta
• butter
• heavy cream
• garlic
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
2. 2 Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

By MSABBYK

Ingredients

• ✓ farfalle pasta
• olive oil
• hot chile paste
• chicken breast
• basil pesto
• parmesan cheese
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
3. 3 Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

By LAGIRL

Ingredients

• ✓ farfalle pasta
• olive oil
• garlic
• white bean
• fire-roasted diced tomato
• basil

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ farfalle pasta
• cherry tomato
• mozzarella cheese
• black olive
• olive oil
• basil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ farfalle pasta
• tomato
• olive oil
• garlic
• basil
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.

By CookinGirl

Ingredients

• ✓ farfalle pasta
• cream cheese
• pasta sauce
• italian seasoning
• red pepper flakes
• ground beef
• onion
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
3. 3 Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
4. 4 Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
5. 5 Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

By Crystal Wold

Ingredients

• ✓ farfalle pasta
• cilantro
• walnut
• pecan
• parmesan cheese
• garlic
• white wine vinegar
• cayenne pepper
• salt
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Ingredients

• ✓ farfalle pasta
• chickpea
• artichoke heart
• green pea
• black olive
• red onion
• queso blanco cheese
• salad dressing
• black pepper

Instructions

1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Ingredients

• ✓ farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• pine nut
• black olive
• sun-dried tomato
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ farfalle pasta
• turkey sausage
• water
• garlic
• onion
• green bell pepper
• red bell pepper
• marsala wine
• tomato
• oregano
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
2. 2 Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
3. 3 Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

By EDDY817

Ingredients

• ✓ farfalle pasta
• olive oil
• turkey sausage
• garlic
• chicken broth
• red pepper flakes
• broccoli rabe
• butter
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
3. 3 When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

By Bakerette87

Ingredients

• ✓ farfalle pasta
• eggplant
• olive oil
• garlic
• butter
• spinach
• lemon juice
• salt
• pepper
• parmesan cheese
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. 2 Meanwhile, heat olive oil and butter in a skillet over medium heat. Add garlic; cook and stir until softened. Mix in eggplant. Let eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
3. 3 Mix in spinach and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Stir in drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

By SPEARL20

Ingredients

• ✓ farfalle pasta
• heavy cream
• asiago cheese
• chicken bouillon
• cornstarch
• water
• vegetable oil
• chicken breast
• butter
• prosciutto
• mushroom
• garlic
• parsley flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
3. 3 Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
4. 4 Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5. 5 Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
6. 6 Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.

By THENEWTRICIA

Ingredients

• ✓ farfalle pasta
• olive oil
• elbow macaroni
• ziti pasta
• radiatore pasta
• sweet sausage
• egg
• pecorino romano cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
3. 3 Arrange sausage slices on foil-lined baking sheet.
4. 4 Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
5. 5 Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
6. 6 Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
7. 7 Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

By AllieGeekPi

Ingredients

• ✓ farfalle pasta
• turkey sausage
• olive oil
• garlic
• onion
• zucchini
• yellow squash
• tomato
• green bell pepper
• basil
• chicken bouillon granules
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. 2 Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
3. 3 Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

By KATHYP100

Ingredients

• ✓ farfalle pasta
• broccoli
• butter
• red onion
• garlic
• spinach
• chicken
• sun-dried tomato
• artichoke heart
• cheese blend
• all-purpose flour
• milk
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
3. 3 While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
4. 4 Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
5. 5 Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
6. 6 Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
7. 7 Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Debbie

Ingredients

• ✓ farfalle pasta
• butter
• olive oil
• chicken breast
• garlic granule
• oregano
• chicken broth
• heavy cream
• spinach
• sun-dried tomato
• parmesan cheese
• soffrito seasoning blend

Instructions

1. 1 Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
5. 5 Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ farfalle pasta
• olive oil
• sun-dried tomato
• black olive
• basil
• tomato
• chive
• black pepper
• salt
• red pepper flakes
• garlic
• feta cheese

Instructions

1. 1 In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain.
3. 3 Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

By Patti Rotman

Ingredients

• ✓ farfalle pasta
• basil
• tomato
• garlic
• black olive
• olive oil
• salt
• black pepper
• chive
• sun-dried tomato
• red pepper flakes
• goat cheese

Instructions

1. 1 In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
2. 2 Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
3. 3 In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
4. 4 Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

By Patti Rotman

Ingredients

• ✓ farfalle pasta
• olive oil
• chicken thigh
• kosher salt
• black pepper
• onion
• garlic
• white wine
• sun-dried tomato
• chicken broth
• italian seasoning
• baby spinach
• asiago cheese
• heavy cream
• lemon juice

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat.
2. 2 Season both sides of chicken thighs with salt and pepper. Place seasoned chicken into hot skillet; cook until golden and thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
3. 3 Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
4. 4 Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
5. 5 Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
6. 6 Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
7. 7 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
8. 8 Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.

By Kim

Ingredients

• ✓ farfalle pasta
• turkey sausage
• onion
• chicken broth
• tomato
• basil
• garlic
• oregano
• italian seasoning
• salt
• black pepper
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Cook Italian sausage and onion in a large skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
2. 2 Stir in chicken broth, diced tomatoes, farfalle pasta, Italian seasoning, salt, and black pepper; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until pasta is tender, about 10 minutes. Stir in ricotta cheese; cook until fully incorporated, 2 to 3 minutes.
3. 3 Divide soup among 4 bowls; top each with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and ½ tablespoon fresh basil.

By Yoly

Ingredients

• ✓ farfalle pasta
• parsley
• caper
• artichoke heart
• mushroom
• bacon
• pepper
• salt
• all-purpose flour
• butter
• olive oil
• chicken breast
• pepper
• salt
• butter
• heavy cream
• lemon juice
• white wine

Instructions

1. 1 To make the sauce, pour wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add butter, 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2. 2 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. 3 To make the chicken, heat oil and butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. If necessary, cook in batches. Fry until cooked through and golden brown on both sides. Remove chicken to paper towels. Stir bacon, mushrooms, artichokes, and capers into the pan; cook until mushrooms are soft.
4. 4 Cut chicken breasts into bite-size strips, and return them to the skillet. Stir 1/2 of the lemon butter sauce into the chicken mixture.
5. 5 To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

By URBANCHICK

Ingredients

• ✓ farfalle pasta
• parmesan cheese
• black pepper
• salt
• red pepper
• thyme
• parsley
• chicken stock
• sour cream
• all-purpose flour
• cream cheese
• lemon
• garlic
• white wine
• olive oil
• butter
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
2. 2 Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
4. 4 Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
5. 5 Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
6. 6 Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked pasta and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
7. 7 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

By EmmLee

Ingredients

• ✓ farfalle pasta
• parmesan cheese
• parmesan cheese
• white pepper
• milk
• lemon
• dijon mustard
• garlic
• mascarpone cheese
• spinach
• pesto sauce
• sun-dried tomato
• black pepper
• salt
• garlic powder
• chicken breast
• onion
• olive oil
• bacon

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
3. 3 Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
4. 4 Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
5. 5 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

By landelah

Ingredients

• ✓ farfalle pasta
• butter
• cabbage
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
3. 3 In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

By Susan Leckrone

Ingredients

• ✓ farfalle pasta
• turkey sausage
• green bell pepper
• beef broth
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Ingredients

• ✓ farfalle pasta
• broccoli
• roasted red pepper dressing
• chicken breast
• garlic
• tomato basil pasta sauce
• cream cheese
• parmesan cheese

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
2. 2 Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
3. 3 Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ farfalle pasta
• chicken breast
• turkey sausage
• olive oil
• garlic
• tomato
• red wine
• basil
• rosemary

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
3. 3 Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

By Patricia Rogers