4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces
Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!
No comments:
Post a Comment