Chicken and Broccoli with Bow Tie Pasta
Description
This is a simple dish to make on the busy weeknights when time is at a premium. It has a great sauce without even using milk or cream. Serve with a salad and garlic bread.
Ingredients
3-4 garlic cloves, minced
1/4 c. extra virgin olive oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 c. broccoli florets
1/2 - 3/4 c. oil-packed julienned sun-dried tomatoes, drained
2 T. chopped, fresh basil
pinch red pepper flakes
1/4 c. dry white wine
3/4 c. chicken stock
1-2 T. butter
1/2 lb. bow tie pasta, cooked
shredded or grated Parmesan cheese
Directions
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Cook pasta to al dente in salted boiling water according to package directions. Set aside.
While pasta is cooking, in a large skillet, saute garlic in oil, being careful not to burn it. Add chicken; saute until cooked through, about 10 minutes.
Remove chicken; cover with aluminum foil to keep warm.
Add broccoli florets and a little more oil to the pan, if necessary. Stir; toss broccoli until crisply tender.
Return chicken to the pan; add tomatoes, basil, red pepper flakes, wine and chicken stock. Season to taste with salt and pepper. Add butter; cover and simmer over low heat, 5 - 10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Add a little more white wine or chicken stock if the pasta isn't saucy enough. Cook until heated through.
Stir to blend. Serve with shredded or grated Parmesan.
4 servings