Prep 15 mins
Cook 20 mins
I found this in a Woman's Day Eating Light mag when I was searching for a way to use up a bit of bow-tie pasta I had left from another recipe. It's colorful, tasty and lower in fat. Please don't leave out the fresh basil, it really adds a wonderful touch to this dish.
- 6 ounces bow tie pasta
- 1 teaspoon canola oil, plus
- 1 tablespoon canola oil
- 8 ounces boneless skinless chicken breasts, cut into 12 to 15 chunks
- salt and pepper
- 1⁄2 cup sun-dried tomato, chopped
- 1⁄4 cup boiling water
- 2 cloves garlic, minced
- 1⁄2 green bell pepper, seeded and chopped
- 1 teaspoon italian seasoning
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1⁄2 cup fresh basil leaf, cut into strips
- 6 ounces low-fat cheddar cheese
- Cook pasta according to package directions, approximately 10-12 minutes.
- Heat skillet; coat bottom with 1 teaspoon oil; brown chicken on all sides and cook 3-5 minutes, until done; season with salt and pepper and set aside.
- Cover sundried tomatoes with boiling water to rehydrate; saute garlic and green pepper with 1 tablespoon oil until slightly softened; add tomatoes, herbs and chicken broth and heat to boiling.
- Dissolve cornstarch in cold water; add slowly to boiling broth mixture; stirring briskly to slightly thicken; stir in chicken, cheddar cheese and basil; heat gently until cheese is melted.
- Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.
This is so good!!!! I hate it took me this long to make this. It's so simple with ALOT of flavor. I love recipes that call for fresh basil, because it grows so well in my garden in the summer. This is on my list of fav recipes!!