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Total Time
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  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Sliced Chicken
  • 1tbsp vegetable oil
  • 1400ml jar butter chicken sauce, prepared and warmed
  • 1410gr pkg bowtie pasta, cooked and drained and kept warm
  • 2cloves garlic, minced
  • 1medium green pepper, sliced
  • 1small red onion, sliced
  • ½pint cherry tomatoes, halved
  • Grated parmesan or paneer, garnish
  • Cilantro, optional
  1. Heat oil in a large nonstick skillet over medium high heat. Add peppers and onions and cook for 3 to 4 minutes until starting to brown and caramelize. Add garlic and cherry tomatoes and cook 1 minute longer stirring frequently.
  2. Add chicken and heat until warmed through, about 3 to 4 minutes. Season with salt and pepper.
  3. Add warm sauce to cooked pasta in a large bowl and toss well to coat. Divide pasta on to plates and top with chicken and vegetable mixture.
  4. Garnish with cheese and cilantro if using.
Tips icon

Try serving with garlic naan bread warmed in the oven.

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