Bow Ties with Asian Chicken
Submitted by LNEWELL
Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.
YIELD
4 servingsPREP
40 minCOOK
40 minREADY
80 minWeeknight pasta gets a serious upgrade with this honey-soy situation.
Cubed chicken breast marinates in a quick mix of soy sauce, honey, lime juice, and seedy Dijon mustard, then cooks in just a few minutes.
Toss it with hot bow tie pasta, sliced red peppers, and scallions, and you’ve got a one-pot meal that hits every note: salty, sweet, tangy, and a little sharp from the mustard.
The broth (or pasta water) keeps everything saucy without being heavy.
Kitchen Tips
- Even 30 minutes of marinating makes a noticeable difference in flavor, so don’t skip it
- Reserve half a cup of pasta cooking water before draining as a backup if you’re out of chicken broth
- Slice the red peppers thin so they warm through quickly when tossed with the hot pasta
- Mostaccioli or penne work just as well if you don’t have bow ties on hand
Ingredients
Directions
Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved.
Add the chicken pieces and turn until coated with the marinade.
Refrigerate for 30 minutes.
Transfer the chicken and marinade to a large, non-stick skillet.
Cook over medium heat until chicken is cooked through, about 4 minutes.
Remove from the heat and pour in the chicken broth.
Prepare pasta according to package directions.
Drain thoroughly in a colander.
Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions.
Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.
Sprinkle each serving with chopped fresh parsley.
- If you do not have chicken broth, ladle off and reserve ½ cup pasta cooking liquid just before draining the pasta.
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