Colourful Chicken Farfalle

    40 min

    Vegetables of every colour are tossed with farfalle and chicken. It can be served hot or cold.

    27 people made this

    Serves: 8 

    • 1 (500g) pack farfalle pasta
    • 2 tablespoons olive oil, divided
    • 3 skinless, boneless chicken breast fillets - cut into strips
    • salt and freshly ground black pepper to taste
    • 8 cloves garlic, minced
    • 1 red onion, cut into strips
    • 1 green pepper, cut into strips
    • 1 red pepper, cut into strips
    • 1 yellow pepper, cut into strips
    • 1 courgette, thickly sliced
    • handful chopped fresh basil leaves
    • 8 tablespoons balsamic vinegar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook farfalle according to package instructions; drain and set aside.
    2. Heat olive oil in a large frying pan over medium heat. Sauté garlic for 2 minutes, then stir in chicken, and cook until no longer pink and juices run clear. Remove from frying pan, and set aside.
    3. Heat 1 tablespoon olive oil in same frying pan. Sauté red onion, green pepper, red pepper, yellow pepper and courgette until tender.
    4. In a large bowl, combine farfalle, chicken, pepper mixture, basil and balsamic vinegar. Toss until evenly distributed.


    Omit the chicken for a vegan dish!

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    Reviews in English (14)


    This dish gets better with age! Every day it is in the fridge the tastes soak into the noodles and chicken. I make this on the weekend and take it to work with me all week. You have to love vinegar though!  -  30 May 2005  (Review from Allrecipes US | Canada)


    I didn't think that the flavors blended well at all - until the next day. This dish is definitely better as leftovers.  -  16 Apr 2002  (Review from Allrecipes US | Canada)


    Takes a while to prepare, but well worth it!  -  20 Sep 2005  (Review from Allrecipes US | Canada)