Chicken and Bow Tie Pasta |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM. Ingredients:
1 (16 ounce) package bow tie pasta |
3 boneless skinned chicken breasts |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup olive oil |
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained |
3/4 cup chicken broth |
1/2 cup white wine |
1/4 cup chopped fresh basil |
4 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1/8 teaspoon dry crushed red pepper |
1 (12 ounce) package fresh broccoli florets |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
3. Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.
|
|