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Okay, that covers the old news. The new news is this chicken and pasta dish. I know, chicken and pasta is about as unique a combination as peanut butter and jelly. Because of that, I wasn’t in a hurry to make this recipe after I saw it on Pinterest. I figured I’d make it on a night when a simple, even if boring, dinner was in order. I couldn’t have been more wrong. What makes this dish so fantastic is how such simple ingredients come together in the most un-simple way. The kids gobbled this up despite it having sun-dried tomatoes as an ingredient (we’re really working on new foods over here- sun-dried tomatoes aren’t exactly an exotic ingredient, I know). The white wine cream sauce is amazing, but you can omit the wine and use chicken broth in its place if you have concerns*.
Chicken with Sun Dried Tomatoes and Bow Ties
- 8 oz. dried bow tie pasta
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breast, cut into small pieces or thin strips
- 1 tsp. dried basil
- 1/8 tsp. crushed red pepper
- 3/4 C. chicken broth
- 1/2 C. oil-packed sun-dried tomatoes, drained and cut into thin strips
- 1/4 C. dry white wine (you can omit and use chicken broth instead)
- 1/2 C. whipping cream
- 1/4 C. grated Parmesan cheese
- optional- additional grated Parmesan for topping
Cook pasta according to package directions, and drain. Make the chicken and sauce while the pasta cooks.
Heat the oil in a large skillet over medium-high heat.
Add the garlic and cook for 30 seconds.
Add the chicken, basil, and crushed red pepper.
Cook and stir for 4 minutes until the chicken is browned.
Add the chicken broth, sun-dried tomatoes, and white wine.
Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, until chicken is tender and cooked through.
Stir in the whipping cream and the 1/4 C. Parmesan cheese.
Simmer for 2 more minutes, then stir the pasta into the chicken mixture and heat through.
Makes 4 servings.