"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Bruscetta Farfalle Recipe

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This recipe for Chicken Bruscetta Farfalle, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorri Thomas
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts
1 - 16 oz. pkg. bowtie pasta
8 sticks mozzarella string cheese cut in dime size slices
1 bunch fresh Basil (10-20 leaves) cut into small strips
1 - 12 oz. carton cherry tomatoes, cut in half
2-3 cloves garlic, crushed
1/4 c. extra virgin olive oil
1 tsp. crushed red pepper flakes (optional)
1 c. shredded Parmesan or Romano cheese

Directions:
Directions:
Combined cherry tomatoes, basil, garlic, sliced string cheese, crushed red pepper flakes and olive oil. Let this combination sit while you are preparing the chicken and pasta. Cook pasta according per package directions. Poach chicken and tear into bite size pieces. Add drained pasta and chicken to cherry mixture. Toss to coat. You can add more oil if you would like. Add 1/2 cup of Parmesan or Romano cheese, a pinch of salt and freshly ground pepper to taste. Toss well. Garnish with remaining Parmesan or Romano cheese. This is best served warm. This is a great summer dinner served with a green salad and French bread.

 

 

 

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