Ingredients
1tbspolive oil
12clovesgarlic,pressed and divided
4zucchini,thinly sliced
salt and pepper,to taste
1¼lbschicken breast,skinless boneless halves, cut into bite size pieces
1lbcarrots,peeled and thinly sliced
16ozfarfalle pasta,(bowtie pasta), uncooked
¼cupbutter
14ozchicken broth
¾cupwater
1packetchicken bouillon granules,(.18 oz)
½cupparmesan cheese,grated
Preparation
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic for 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside.
Place chicken in the skillet and cook for 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved.
Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through.
Gently toss with pasta to serve.
