BOW TIE PASTA RECIPES WITH CHICKEN AND SUN DRIED TOMATOES RECIPES
CHICKEN BOW TIE PASTA RECIPE | MYRECIPES
If you prefer to use frozen broccoli florets, simply thaw under cool running water, pat dry, and proceed with directions.
Provided by Wes Hollowell, Birmingham, Alabama
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and keep warm.
- Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
- Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.
CHICKEN AND BOW TIE PASTA RECIPE - FOOD.COM
Tender chicken tossed in a sun dried tomato wine cream sauce. This elegant and delicious pasta has become one of our favorite pastas! Easy enough for the every day cook and special enough to serve at a dinner party.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 6-8 minutes or until browned.
- Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
- Stir in whipping cream and the 1/4 cup of parmesan cheese; simmer 2 minutes more.
- Stir pasta into chicken mixture. Heat through.
- Garnish with fresh chopped parsley and additional parmesan cheese.
Nutrition Facts : Calories 654.8, FatContent 34.8, SaturatedFatContent 12.9, CholesterolContent 166.8, SodiumContent 371.2, CarbohydrateContent 46.1, FiberContent 2.8, SugarContent 1.5, ProteinContent 36.5
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