Chicken With Bow Tie Pasta, Fresh Tomatoes and Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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A recipe from my local paper on Saturday, July 2, 2005. Ingredients:
8 ounces bow tie pasta |
1 tablespoon olive oil |
1 1/2 lbs chicken breast tenders, cut into 1 inch pieces |
1 bell pepper (green or red) |
2 teaspoons minced garlic |
1 1/2 teaspoons italian seasoning |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 lb coarsely chopped fresh tomato |
1/4 cup kalamata olive |
freshly grated parmesan cheese (to garnish) |
Directions:
1. Cook pasta according to directions; drain and transfer to a serving bowl.
2. Meanwhile, heat oil in a large nonstick skillet on medium.
3. Add chicken; cook 7 minutes, stirring often or until browned; remove to a plate and cover.
4. Add bell pepper, garlic, Italian seasoning, salt and pepper to skillet; cook and stir 5 minutes or until bell pepper pieces are almost tender.
5. Add tomatoes and olives; cook 5 minutes or until tomatoes soften and mixture is hot.
6. Stir in chicken and any accumulated juices; heat just until hot.
7. Stir chicken mixture into pasta.
8. Serve with parmesan cheese.
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