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Colourful chicken farfalle recipe

Colourful chicken farfalle recipe

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Vegetables of every colour are tossed with farfalle pasta and chicken. This chicken and pasta dish can be served hot or cold.

28 people made this

IngredientsServes: 8

  • 1 (500g) pack farfalle pasta
  • 2 tablespoons olive oil, divided
  • 3 skinless, boneless chicken breast fillets - cut into strips
  • salt and freshly ground black pepper to taste
  • 8 cloves garlic, minced
  • 1 red onion, cut into strips
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 courgette, thickly sliced
  • handful chopped fresh basil leaves
  • 8 tablespoons balsamic vinegar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Cook farfalle according to package instructions; drain and set aside.
  2. Heat olive oil in a large frying pan over medium heat. Sauté garlic for 2 minutes, then stir in chicken, and cook until no longer pink and juices run clear. Remove from frying pan, and set aside.
  3. Heat 1 tablespoon olive oil in same frying pan. Sauté red onion, green pepper, red pepper, yellow pepper and courgette until tender.
  4. In a large bowl, combine farfalle, chicken, pepper mixture, basil and balsamic vinegar. Toss until evenly distributed.

Tip:

Omit the chicken for a vegan dish!

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Reviews & ratingsAverage global rating:(25)

Reviews in English (14)

by MAGARIGAL

This dish gets better with age! Every day it is in the fridge the tastes soak into the noodles and chicken. I make this on the weekend and take it to work with me all week. You have to love vinegar though!-30 May 2005

by Shelley W

I didn't think that the flavors blended well at all - until the next day. This dish is definitely better as leftovers.-16 Apr 2002

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