Rosemary and Feta Chicken With Bow Tie Pasta
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 12 ounces farfalle pasta (bow tie or other)
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1⁄2 red bell pepper, chopped small
- 3 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 12 kalamata olives, pitted and quartered
- 1 (14 ounce) can diced tomatoes
- 1 cup chicken broth
- 1 tablespoon chopped fresh rosemary
- 1 pinch salt
- 1⁄2 cup crumbled feta
- 1⁄4 cup shredded parmesan cheese
directions
- Cook pasta according to package directions and transfer to a large serving bowl.
- While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces.
- In a large skillet, sauté chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently.
- Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss.
- Toss and top with parmesan.
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Reviews
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i did not follow this one completely because i lacked all of the ingredients. i substituted capers for olives, no peppers, no feta. i tried adding the water and cornstarch to thicken but still felt it was a bit runny. next time i will try with the olives and feta. i will also undercook the pasta because mine turned a bit mushy even though i pulled it al dente. i would also use fresh toms instead of canned which my husband does not like. chicken was a bit bland. worth another try.
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Made this last night. It was very tastey. Everyone raved about it. The only problem i had was that it was very soupy. Hopefully the pasta will soak up the extra juices. If not the next time i make this i will cut down on the chicken stock. I did add extra parm and feta. I used garlic & herb feta it's what was on hand. It was a very tastey and easy so it is a keeper. Thanks for posting Chef Dine
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This pasta was addicting!!! After we ate last night, I thought about it all night long... especially when I woke up at 4am and ate a bowl of it cold from the refrigerator!!! I used a lot more parmesan than it called for and served with a green salad. I was afraid to add the Rosemary because I don't make many recipes that call for it and I'm not that familiar with the flavor but I did anyway (the whole tablespoon) and the flavor was so good I won't leave it out of this or any other recipe again! Thanks!
Tweaks
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i did not follow this one completely because i lacked all of the ingredients. i substituted capers for olives, no peppers, no feta. i tried adding the water and cornstarch to thicken but still felt it was a bit runny. next time i will try with the olives and feta. i will also undercook the pasta because mine turned a bit mushy even though i pulled it al dente. i would also use fresh toms instead of canned which my husband does not like. chicken was a bit bland. worth another try.
RECIPE SUBMITTED BY
Chef Dine
United States
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.