Bowtie Pasta with Feta and Lemon Pepper Chicken

I invented this dish many years ago by heavily modifying a Fettuccine Alfredo recipe I have.

You’ll need:

boneless chicken breasts or tenders, the amount depends on how many you’re cooking for
box of bowtie pasta
broccoli, cauliflower and carrots (I like to use those steam in the bag fresh kind)
feta cheese 6-8oz, crumbled
lemon pepper
3-4 Tbs butter
1 1/2 – 2 cups half and half, warmed for a minute or two in the microwave

Sprinkle the chicken on both sides with lemon pepper and grill it. I used 4 chicken breasts for my family of 6. We had enough leftovers for the next day’s lunch.

While the chicken is grilling start the pasta cooking. Steam the vegetables in the microwave, if you bought that kind. My bag didn’t have any carrots so I cut some up.

I threw the carrots into the boiling pasta water a few minutes before the pasta finished cooking. You could do this with the broccoli and cauliflower too, just be sure to use a big enough pot and don’t fill it so full of water that adding the veggies will overflow it.

When the chicken is done, slice it into thin strips.

Drain the pasta and put it back in the pot. Add the butter and warmed half & half. Stir in the feta cheese, veggies and chicken. You may want to add a bit more half & half, if it looks like it needs it. Serve with additional lemon pepper. If it weren’t for my kids I would add more lemon pepper while I’m adding the other ingredients, but they don’t like so much of the peppery taste, so my husband and I just add it to our servings.

Tagged as: broccoli, carrots, feta, Pasta