"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bowtie Chicken Pasta Recipe

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This recipe for Bowtie Chicken Pasta, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Ricco
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. bow tie pasta
2 cloves garlic, minced
2 Tbsp. olive oil
1 lb. Skinless, boneless chicken breast halves, cut into thin, bite-sized pieces
1 tsp. dried basil, crushed
1/8 tsp. crushed red pepper
cup chicken broth
cup oil-packed sundries tomatoes, drained and cut into thin strips ( I buy them already julienne from Pick N Save.)
cup dry white wine
cup whipping cream
cup grated Parmesan cheese
Additional grated Parmesan cheese (optional)

Directions:
Directions:
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 4 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 no longer pink. Stir in whipping cream and the cup of Parmesan cheese; simmer 2 minutes. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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