Chicken and Bow Ties
Source of Recipe
Linda in MO on Mimi's/Better Homes & Gardens Hometown Cooking, Feb. 2002
Recipe Introduction
I made this for supper tonight and it was wonderful! I did do a few things different though (of course)...I upped the garlic to 4 or 5 cloves, I sprayed my pan with olive oil pam and then just used about a teaspoon of olive oil instead of 2 T., I used dried tomatoes that weren't packed in oil so I just used about 1/3 of a cup and added them to the hot chicken broth to soften, and I used dry vermouth instead of white wine. Oh, and I added 8 oz. of quartered and browned mushrooms. I served it with a spinach salad and breadsticks. Next time I will just add the chicken and spices at the same time as the garlic. The sauce seems a bit thin, but the pasta absorbs it nicely in the pan. Here's the recipe...
List of Ingredients
8 oz bow tie pasta
2 cloves minced garlic
2 Tbs olive oil
1 lb skinless boneless chicken breast halves cut into thin bite-sized strips
1 tsp dried basil
1/8 tsp crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated Parmesan
additional grated Parmesan (optional)
Recipe
Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook the garlic in hot oil over med. high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 4 min. Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer uncovered for about 10 min (I did 8 min) or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired.
Makes 4 main dish servings
|
|
member logon
