Bow-tie Chicken Confetti

Submitted by Hey Jude

"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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 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

directions

1. Cook pasta according to package directions, approximately 10-12 minutes.
2. 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.
3. 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.
4. 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.
5. Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.

Reviews

[robbin.oakley]

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!!