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- 1 (8 ounce) package farfalle (bow tie) pasta
- 1 (16 ounce) package chicken tenderloins, sliced into thirds
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 2 tablespoons butter
- 1/2 teaspoon crushed garlic
- 1 tablespoon dried thyme
- 1 1/2 cups Chablis wine
- 1/2 teaspoon dried red pepper flakes
- 1/2 tablespoon fresh lemon juice
- 1 cup water
- 2 tablespoons dry white sauce mix
- 1/2 cup heavy cream, divided
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 20.3g|
|Saturated Fat 11.3g|
|Total Carbohydrate 59.1g|
|Dietary Fiber 7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|