Olive, tomato & chicken Alfredo bowties

Olive, tomato & chicken Alfredo bowties
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I have to be really sick to not want to cook. I’ve been stuck in bed for 4 days and I can (barely) eat. Alex doesn’t recognize me anymore. He’s worried to see me bed-ridden, as I’m usually an early riser with a million projects on the go.

Last night, I asked him to go pick up a few ingredients so I could prepare something easy today. This is the result. Rest assured I’ll try it again when I’m in better shape! 

  • ServesServes 2–3
  • Prep time5 min
  • Cook time25 min
  • Timeout-
  • FreezingNe se congèle pas.



  • 7 oz bowtie pasta
  • 2 tablespoons butter
  • 1 cup fennel, minced
    Replacement options

    could be replaced by an onion

  • 2 cups cooked chicken, diced or shredded
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1 clove garlic, finely chopped
  • 1/2 cup chicken broth
  • 1/2 cup 15% cream
    Replacement options

    or 35% cream

  • 1/2 cup Parmesan cheese, freshly grated
  • Fresh herbs of your choice, for serving
  • Salt and pepper, to taste


  1. Cook the pasta according to the package directions. Drain and set aside.
  2. In a pan, melt the butter and sauté the fennel for 7–8 minutes or until nicely browned. Season.
  3. Add the cooked chicken, cherry tomatoes, olives, and garlic and cook for 2 more minutes.
  4. Add the remaining ingredients and cook for 2 more minutes.
  5. Adjust the seasoning if needed and serve topped with fresh herbs.
Recipe published on August 19, 2018