Colourful chicken farfalle

    40 min

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

    28 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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    Average global rating:

    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)