Bowtie Pasta with Chicken Sundried Tomatoes and Broccoli
Friday, December 20, 2013 by Unknown
This recipe is an adaptation of Joys Pasta which my family has been making for many, many years. I dont actually know for sure who Joy is, but I think it might be Joy Philbin, Regis wife. If that is correct, then sometime ago, she distributed a recipe similar to this with bowtie pasta, sundried tomatoes and chicken. Since I have been making it, I have made a few alterations but the basic components still remain. It is really very tasty, quite easy and good for you too!
Begin by bringing a large pot of water to boil and cooking the bowtie pasta according to the instructions on the package. When the pasta is cooked to al dente (dont overcook because it will finishing in the pan later on), drain it and set aside.
In a large skillet heat 2 tablespoons of olive oil and add sliced boneless skinless chicken breast. Season with salt and pepper and continue to sautee until cooked through. Remove from the pan and set aside. Next, add some large diced onion and a couple of chopped garlic cloves to the same pan and sautee to for a few minutes. Add about 1/2 cup of broccoli florets followed by 1/4 cup sliced sun dried tomatoes (packed in oil), and a handful of sliced kalamata olives and sautee for several minutes. Add the cooked chicken back into the pan with the bowtie pasta and toss all to combine well.
To the skillet, add 1/2 cup white wine, about 1/2 a carton of chicken stock and 1-2 tablespoons of Asian chili paste (if you dont like it spicy you can leave the chili paste out or add as much or a little as you wish) and stir to combine. Let simmer for about 10-15 minutes and serve hot with freshly grated parmesan cheese. Also, this is one of those dishes that is even better the next day. I had the leftovers for lunch today and it was really delicious!
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