Bow-tie Pasta and Chicken in Garlic Cream Sauce


10 oz. dry bow-tie pasta
1 lb. boneless, skinless chicken thighs
1 Tbsp. olive oil
1 large onion, chopped
1/3 cup NAKANO Seasoned Rice Vinegar Original, Roasted Garlic, or Basil and Oregano
1/2 - 3/4 cup heavy cream
1 cup frozen peas, defrosted (optional)


Cook pasta according to package directions, undercooking by 1 minute; drain. Return pasta to pot; set aside. Meanwhile, cut chicken into bite-size pieces; season with 1/2-teaspoon salt and 1/4 pepper. In 10-inch skillet, heat the oil over medium-high heat; add chicken. Brown chicken well on all sides, adding onion when chicken begins to brown; stir frequently. Add rice vinegar; cook until liquid is almost gone. Add cream, and peas if desired; heat through. Pour sauce over pasta; cook and gently stir until hot, about 1 minute. Serve immediately. 

Makes 4 servings.


Per serving without peas: 605 calories, 33g protein, 66g carb, 23g fat, 146mg chol, 725mg sodium

Bow-tie Pasta and Chicken in Garlic Cream Sauce
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