Recipe by Hey Jude
I found this recipe in the Chicago Tribune Food Guide about 10 years ago. It's called "Joy's" because it's Regis Philbin's wife, Joy's, recipe. He raved about this dish on "Live" one day and shortly afterward, his wife Joy demonstrated the recipe on the show. It's really good and cooks pretty fast once you assemble all your ingredients.
Top Review by IngridH
I made this last night, and added sliced red onion, toasted pine nuts, and crumbled goat's cheese instead of the parm. It was good, but I'd add more seasoning next time. The small amount of basil isn't quite enough to do justice to the rest of the ingredients.
- 1⁄4 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1⁄2 lb boneless skinless chicken breast, cut into 1/2 inch wide strips
- 1 1⁄2 cups small broccoli florets
- 3⁄4 cup sun-dried tomato packed in oil, drained,thinly sliced
- 1 teaspoon dried basil
- 1 pinch of crushed red pepper flakes
- salt and pepper
- 1⁄4 cup dry white wine
- 3⁄4 cup chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 lb bow tie pasta, cooked according to package directions,drained
- grated parmesan cheese
Directions See How It's Made
- In a large skillet, heat the oil over medium heat.
- Saute garlic for about 1 minute, until golden, stirring constantly.
- Add chicken strips and saute until white and almost completely cooked.
- Add broccoli and saute until crisp-tender; then add sun-dried tomatoes, basil, red-pepper flakes, salt and pepper.
- Add wine, then broth and butter and cook 3-5 minutes, or until heated through, stirring occasionally.
- Toss the cooked pasta with the chicken mixture.
- Serve with parmesan cheese, if desired.