Chicken and Bowties

Do you love pasta? We do. And I'll tell you something else...we never get tired of it. NEVER. There are so many awesome pasta-bilities out there, how can we?? Pasta with meat sauce, marinara sauce, pesto, chicken, beef, sausage, veggies, olive oil, garlic, cream sauce, shrimp...penne, bowties, spaghetti, thin spaghetti, angel hair, fettucini, shells, elbows, orzo, rigatoni...you name it, we like it! Pasta goes well with anything, you can throw it together in a matter of minutes, and it's just plain GOOD.

This particular dish has become one of our favorites over the years, because it has chicken, sun-dried tomatoes (YUM!), and cream. You just can't go wrong with those three ingredients. But it even has a teensy-tiny little kick to it, compliments of a bit of crushed red pepper thrown in. We do hope you'll try it, as everyone who does wants the recipe!


Chicken & Bowtie Pasta

8 oz. bowtie pasta
2 cloves garlic, minced
2 tbsp. EVOO
1 lb. skinless, boneless chicken breasts, cut into bite-sized strips
1 tsp. dried basil, crushed
1/8 tsp. crushed red pepper
3/4 c. chicken broth
1/2 c. oil-packed sun-dried tomatoes, cut into thin strips
1/4 c. dry white wine (optional)
1/2 c. whipping cream
1/4 c. grated parmesan + additional for garnish

Cook the pasta and drain. In a large skillet, cook the garlic in hot oil over med-high heat for 30 seconds or so. Now be careful and don't let the garlic brown, or it will become bitter! Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes, or until browned. Add the broth, sun-dried tomatoes, and wine. Bring to a boil, reduce heat, and simmer uncovered for about 10 minutes or until the chicken is tender, but not pink. Now, slowly stir in the whipping cream and 1/4 c. parmesan cheese. Simmer for about 2 minutes, then stir the pasta into the chicken mixture and heat through. Sprinkle additional parmesan on top and serve immediately. Be prepared to serve seconds!!

Coming Soon... A dish to help you use up all of those Easter Eggs!