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Bowtie Pasta with Garlic Grilled Chicken

Bowtie Pasta with Chicken and Roasted Garlic

Bowtie Pasta with Chicken and Roasted Garlic


Makes 6 to 8 servings


1-1/4 pounds boneless skinless chicken breast halves
1 package (16 ounces) bow tie pasta
5 tablespoons olive oil
4 cloves garlic, minced
1-1/2 pounds shiitake mushrooms, sliced
2 cups chopped seeded plum tomatoes
1 cup chopped green onions
1 teaspoon red pepper flakes
2 cups chicken broth
4 ounces cilantro, chopped and divided


  1. Prepare grill for direct grilling.
  2. Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking. Refrigerate chicken until cool enough to handle. Cut chicken into 1/2-inch cubes; set aside.
  3. Cook pasta according to package directions; drain.
  4. Meanwhile, heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add mushrooms, tomatoes, green onions and red pepper flakes. Cook and stir 2 minutes.
  5. Add broth; simmer mixture to reduce slightly. Add chicken, pasta and half of cilantro; heat through. Garnish with remaining cilantro.

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