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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Nice light pasta and chicken dish! Very versatile and forgiving that children tend to love. This has become a family dish we make often. I have even served it for large crowds and dinner parties. I have been making it for more years then I would like to admit and I received it from my mother-in-law. Omit the chicken, add more broccoli and you have a nice vegetarian meal. Ingredients:
1/4 cup olive oil |
2 minced fresh garlic cloves |
1 small onion, chopped |
1/2 red pepper, chopped (optional) |
1/2-1 lb chicken breast, cut into strips (optional) |
2 cups broccoli florets (fresh or frozen) |
1/2 cup sun-dried tomato, snipped into strips (drained if in oil) |
1 teaspoon dried basil or 1 -2 tablespoon fresh basil |
salt & pepper |
1/4-1/2 teaspoon red pepper flakes (optional) |
3/4 cup chicken broth or 3/4 cup vegetable broth |
1/2 cup white wine |
1 tablespoon butter or 1 tablespoon margarine |
1/2 lb farfalle pasta or 1/2 lb bow tie pasta or 1/2 lb penne, cooked and drained |
grated parmesan cheese |
Directions:
1. Using a large frying pan on medium high heat.
2. Saute garlic in oil- do not burn.
3. Add onion and pepper- cook 1-2 minutes.
4. Add chicken breast cook for a few minutes until all pieces look white on the outside (They do not have to be cooked all the way) about 3-5 minutes.
5. Add Broccoli, tomatoes, seasonings- cook about 3-5 minutes.
6. Add broth, wine & cook 10-15 mins (depends on if it is fresh, frozen or thawed).
7. Add butter (do not omit- it will make a difference) mixing to melt.
8. Toss with pasta, let set for a few minutes & serve with cheese sprinkled on top.
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