Tuesday, June 7, 2011

Chicken and bow tie pasta

Serve 4    Cooks: 25 minutes

  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 2 boneless chicken breast halves cut into 1-inch cubes
  • 1 carrot, sliced on diagonal into 1/4-inch thick pieces
  • 1 1/2 cups steamed broccoli florets
  • 1 cup halved horizontally cherry or grape tomatoes
  • 2 cloves garlic, minced
  • 16 ounces bow-tie pasta or linguini
  • 2/3 cup chicken broth
  • 4 basil leavs, torned or 1 tsp dried leaf basil
  • 1/4 tsp crushed red pepper flake
  • salt and pepper, to taste
  • 3 Tbsp Parmesan cheese

  1. Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes.
  2. Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli, tomatoes and garlic to the skillet and cook, stirring for about 2 minutes longer.
  3. Cook pasta according to package directions.
  4. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.

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