Bring 2 ½ qts of unsalted water to a boil in a large pot. Add bow ties and cook until tender about 9 minutes.
Slice the chicken in ½” strips. Melt the butter in a 12” skillet, add the onion and saute for a minute. Add chicken and saute until no longer pink. Meanwhile steam the broccoli.
Remove the chicken from the skillet using a slotted spoon and set aside. Reduce the heat to medium-low. Stir the sour cream and half and half into the chicken juices to blend well, then add the mustard, Worcestershire and garlic powder. Stir well and continue to cook until the sauce is slightly thick, about 2 minutes. Do not boil.
Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil. Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes. Do not boil.
Drain the bow tie pasta. Place some pasta on each plate and top with sauce or combine the pasta into the sauce and serve.
Ingredients
Directions
Bring 2 ½ qts of unsalted water to a boil in a large pot. Add bow ties and cook until tender about 9 minutes.
Slice the chicken in ½” strips. Melt the butter in a 12” skillet, add the onion and saute for a minute. Add chicken and saute until no longer pink. Meanwhile steam the broccoli.
Remove the chicken from the skillet using a slotted spoon and set aside. Reduce the heat to medium-low. Stir the sour cream and half and half into the chicken juices to blend well, then add the mustard, Worcestershire and garlic powder. Stir well and continue to cook until the sauce is slightly thick, about 2 minutes. Do not boil.
Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil. Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes. Do not boil.
Drain the bow tie pasta. Place some pasta on each plate and top with sauce or combine the pasta into the sauce and serve.