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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Itallian chicken and farfalle dish by Bob Jaeger. Delicious!!!! Ingredients:
1 lb chicken breasts |
2 tbsp chopped garlic |
1 med onion, chopped |
1 tsp dried oregano |
1 tsp dried thyme |
1/4 tsp hot pepper flakes |
1 tbsp tomato paste |
35 oz san marzano tomatoes, peeled |
2 tbsp honey |
1 c sliced mushrooms |
1/4 c dry red wine |
2 tbsp olive oil |
2 c chopped fresh basil |
1 lb dry bow tie pasta |
Directions:
1. In a room temp pan, add olive oil, onion, and 1/2 the garlic.
2. Start to saute on med heat. When it starts to saute, add a sprinkle of oregano, thyme salt and pepper flakes.
3. After a few minutes, add chicken, another sprinkle of oregano and thyme. Cook until lightly browned.
4. Add tomato paste and stir for a minute or so.
5. Add can of tomatoes and the mushrooms.
6. Sprinkle with oregano, thyme, salt and pepper. Stir and cook for 10 min.
7. When pasta is cooked, add 1/4 cup of pasta water to the sauce.
8. Right before serving, add basil and some shaved Parmesan cheese over the top.
9. Tips:
10. This dish can cook longer if you wish. If you simmer it for a few hours you should remove the chicken after it is cooked and add it back later. You will also have to add some water if the sauce gets too thick.
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