Chicken and Bow Tie Pasta

larchie's Note:

This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 5

• 1 (16 ounce) package bow tie pasta
• 3 boneless skinned chicken breasts
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1⁄3; cup olive oil
• 1 (8 ½ ounce) jar sun-dried tomatoes packed in oil , drained
• ¾ cup chicken broth
• ½ cup white wine
• ¼ cup chopped fresh basil
• 4 garlic cloves , minced
• 1 teaspoon dried Italian seasoning
• 1⁄8; teaspoon dry crushed red pepper
• 1 (12 ounce) package fresh broccoli florets

Directions:

1. Cook pasta according to package directions; drain and keep warm.
2. Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
3. Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.

Reviews

[Caroline Cooks]

larchie, this is delicious! Low-calories and quick to fix. I used some from-the-freezer dried cherry tomatoes with garlic-herbs, that I did last summer, so I didn't use the basil, Italian seasoning and reduced the garlic to half. Also added some baby spinach leaves in place of the broccoli. DELISH! Made for PAC-Spring 2010.