Bow Ties With Chicken & Shrimp

• 5-1/4 cups uncooked bow tie pasta
• 3/4 pound boneless skinless chicken breasts, cubed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 1/2 cup reduced-sodium chicken broth
• 3/4 pound cooked large shrimp, peeled and deveined
• 3 plum tomatoes, diced
• 10 large pitted ripe olives, sliced
• Minced fresh parsley, optional

1. Cook pasta according to package directions. Meanwhile, in a
2. , saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper.
3. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.

pasta, chicken breasts, butter, olive oil, green onions, garlic, italian diced tomatoes, fresh parsley, fresh basil, pepper, cornstarch, chicken broth, shrimp, tomatoes, olives, fresh parsley

Taken from www.tasteofhome.com/recipes/bow-ties-with-chicken-shrimp/ (may not work)