Spicy Chicken & Bowties

Many years ago, during a trip to Las Vegas, my husband and I ate in a restaurant that served a dish called Pasta & Peas. I loved it, it was delicious, so I attempted to recreate it myself. I put this recipe together years ago and we eat it often. I sometimes change out the veggie, but the base is pretty much the same. if you want it less spicy, reduce or remove the red pepper flakes.

Spicy Chicken and Bowties

2-3 boneless chicken breasts
Olive oil
1 box (1 lb) of Farfelle (bowtie) pasta
3 cloves of garlic, minced
Sun dried tomatoes (about a palmful)
2 green onions, chopped
1 tsp red pepper flakes
Small package frozen peas (10 oz?)
freshly ground pepper
Garlic salt
1 cup of pasta cooking water (see below)

NOTE: You can substitute the peas with the tiny heads of broccoli off the florets.

ANOTHER DELICIOUS IDEA >>  Farfelle alla Vesuviana: Easy Pasta recipe (bowties)

Place the sun dried tomatoes in enough hot water to cover and let sit to soften.

Pour frozen peas into a bowl and cover with hot water.

Season chicken breasts to your taste (I use pepper and garlic salt). Cook the chicken breasts either on the grill or in a frying pan. Allow to cool a bit and cut into strips or bite sized chunks. Set aside.

Cook bowtie pasta until al dente. You will need to reserve some of the cooking water before draining (see below).

While pasta is cooking, drain sun dried tomatoes and slice into small pieces. In 2 tbsp of olive oil, sauté minced garlic and green onion until tender. At this point if pan is dry or drying out add another tbsp of olive oil. Add red pepper flakes and sun dried tomatoes sauté a few more minutes. Add chicken slices and toss to coat. Again, IF the pan is dried out, add a little more olive oil. Season with garlic salt and pepper to your taste. Drain the peas and add peas to chicken mixture in pan. Cook for a few minutes to mingle flavors and until peas are heated. Turn off heat.


BEFORE draining the pasta, scoop out one cup of the cooking water. Drain pasta. Add pasta to chicken mixture and toss to coat. If the pasta mixture seems a bit dry, add HALF of the reserved cooking water. Toss to coat again. Add a little more cooking water if needed, mixture should be smooth but not watery.

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  1. Culinary Cory says

    I used to make something similar to this when I was in college. Simple and totally inexpensive.

  2. Rebecca says

    Wow. This looks delicious. I’ve bookmarked it and will be trying it sometime soon. Replacing the peas with broccoli florets is a wonderful idea.

  3. Diane {createdbydiane.blogspot.com} says


    I just love the linked within…I'm finding all your yummy pasta dishes :)


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