Farfalle with Chicken and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you have leftover chicken, put it to use in this pasta recipe. Feel free to add anything you have that sounds good to you. Ingredients:
8 ounces uncooked farfalle (bow tie pasta) |
2 tablespoons oil from sun-dried tomatoes packed in oil |
1 3/4 cups vertically sliced onion |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 (8-ounce) package presliced mushrooms |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon fresh lemon juice |
2 cups shredded rotisserie chicken breast |
1/3 cup sun-dried tomatoes, diced |
1.3 ounces grated fresh parmesan cheese (about 1/3 cup) |
1/4 cup coarsely chopped fresh basil leaves |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large nonstick skillet over medium heat. Add sun-dried tomato oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; sauté 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook 2 minutes or until thoroughly heated, stirring frequently. Add cheese and basil; toss gently.
3. Kids Can Help: Teaching kids how to gather all their ingredients together before cooking is a great way to set good habits. They can collect everything while you start the pasta water.
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