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Pasta al la Familia




Source of Recipe


Internet


List of Ingredients




cooking spray
2 skinless, boneless chicken breast halves
1/3 cup extra-virgin olive oil
4 to 6 garlic cloves, finely chopped
2 cups chicken broth (or, 1 cup chicken broth and 1 cup dry white wine)
1/3 pound fresh, small spinach leaves, stemmed, or 1/3 to 1/2-pound fresh broccoli crowns
8 to 10 sun-dried tomatoes,* halved
8 to 10 black olives, pitted and thinly sliced(optional)
salt and pepper to taste
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
8 to 12-ounces bow tie pasta, cooked
Parmesan cheese, grated



Recipe



Spray a large non-stick skillet with cooking spray. Place the chicken breasts in the skillet and cook over medium heat for 3 to 5 minutes each side, or until cooked through. Remove the chicken from the skillet and cool. Cut the chicken into 1/2 to 1-inch cubes.

Heat 1/3 cup olive oil in the skillet over medium heat. Sauté the chopped garlic until soft, but not browned. Add the cubed chicken and chicken broth. When the liquid begins to simmer, add the spinach or broccoli and continue simmering just until cooked, about 2 minutes. Add the sun-dried tomatoes and olives and simmer for 1 minute more. Stir in the basil and oregano. Add salt and pepper, to taste.

In a large bowl, toss the chicken and vegetable mixture with the pasta. To serve, top each serving with a sprinkle of Parmesan cheese. Serves 4 to 6.

*To rehydrate sun-dried tomatoes, place them in a bowl and pour boiling water over to cover. Let stand for about 20 minutes; drain, blot with paper towels, and slice in half. If sun-dried tomatoes are packed in oil, drain well.