bow recipes

- 1 (14 ounce) can chicken broth
- 2 (8 ounce) containers chive and onion cream cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 medium red bell pepper, thinly sliced
- 4 boneless, skinless chicken breast halves
- 1 (12 ounce) package farfalle (bow tie) pasta
- 1 head broccoli, cut into florets
- salt and pepper to taste
- 2 cloves garlic, minced

- 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, or to taste
- 1 pound kielbasa
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 onion, chopped

- 1 clove garlic
- 1/8 teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper
- 2/3 cup nonfat sour cream
- vegetable cooking spray
- 1 teaspoon vegetable oil
- 1 small sweet red pepper
- 2-4 drops hot sauce
- 1/2 cup frozen peas
- 4 ounces farfalle pasta, uncooked (bow tie pasta)
- 2 tablespoons skim milk
- 2 green onions

- 3 cups thin sliced fresh mushrooms (8 oz)
- 1 cup frozen peas
- 2 tablespoons butter
- 1 cup chopped prosciutto or ham
- 1/2 cup grated romano cheese
- 3/4 cup light cream
- 8 ounces uncooked bow tie pasta

- 1/4 cup zesty Italian salad dressing
- 1/4 cup shredded parmesan cheese
- 2 cups uncooked bow tie pasta
- 1 tablespoon minced parsley
- salt and pepper

- 2 cups cubed cooked chicken breast
- 3 tablespoons lime juice
- 2 large tomatoes, chopped
- 3 tablespoons canola oil
- 3 tablespoons minced fresh cilantro or parsley
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- 8 ounces bow tie pasta, uncooked
- 1 teaspoon ground cumin
- 1/3 cup chopped red onion
- 1/2 teaspoon hot pepper sauce
- 1 (4 ounce) can chopped green chilies, drained

- 1 (6 ounce) package feta cheese, crumbled
- 1/2 cup balsamic vinegar
- 2 cups chopped fresh tomato
- 1/4 cup extra virgin olive oil
- 2 green onions, chopped
- 1 (16 ounce) package bow tie pasta

- 1 teaspoon grated lemon peel
- 4 cups uncooked bow tie pasta
- 1 tablespoon lemon juice
- 1/4 cup shredded Parmesan cheese
- 1 clove garlic, minced
- 1/2 cup loosely packed fresh basil leaves, thinly sliced
- 1 teaspoon olive oil
- 1/4 teaspoon coarsely ground pepper
- 1/2 teaspoon salt

- 1 1/2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1/4 cup white wine or chicken broth
- 1 cup uncooked bow tie pasta
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 3/4 teaspoon minced garlic
- 1/2 cup crumbled feta cheese
- 2 tablespoons minced fresh parsley
- 2 tablespoons sunflower kernels, toasted
- 1 1/2 cups seeded, chopped tomatoes

- 1 (15 ounce) can tomato sauce
- 1 cup sour cream
- 1 lb bow tie pasta
- 2 packages taco seasoning mix
- 1 lb ground beef
- 1 lb ground pork
- 2 cups shredded monterey jack cheese
- 1 (14 1/2 ounce) can diced tomatoes (I use Contadina Roasted Garlic)
- 1/2 cup diced green peppers