"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Bowtie Pasta Recipe

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This recipe for Chicken and Bowtie Pasta, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Janet DeVaul
Added: Sunday, April 27, 2008


8 oz.dried bow tie pasta
2T olive oil
2 cloves garlic, minced
1lb. skinless, boneless chicken cut into thin bite size strips
1tsp. dried basil, crushed
1/8tsp crushed red pepper
3/4c chicken broth
1/2c oil-packed dried tomatoes, drained
1/4c dry white wine
1/2c whipping cream
1/4c grated Parmesan cheese

Cook pasta according to package directions, drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic: cook for 30 sec. Add chicken, basil, and crushed red pepper. Cook and stir about 4 minutes or until chicken is browned. Add broth, dried tomatoes, and white wine. Bring to boiling: reduce heat. Simmer, uncovered, about 10 min. or until chicken is no longer pink.
Stir in whipping cream and the 1/4c Parmesan cheese; simmer for 2 minutes more. Stir cooked pasta into chicken mixture. Heat through. Serve with additional Parmesan cheese if desired.
Makes 4 servings.




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