Chicken with Sun Dried Tomatoes and Bow Tie Pasta

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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 and bowties

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.

* A note about cooking with alcohol:
If you have medical, religious, or other reasons why you cannot prepare food with alcohol, omitting it from most recipes or substituting it for other ingredients is encouraged.  I’m aware that the newest research shows that all of the alcohol does not cook out of foods prepared with alcohol, even when they are brought to a boil.  When making the decision as to whether or not a dish would be “safe” for children, my main concern is the amount of alcohol per serving, before cooking.  In this case, 2 ounces of wine in the entire recipe means 1/4 ounce in each stated serving.  I also factor in that neither M nor O typically eats what’s considered a “full serving,” so in this case the serving they were each given had roughly 1/8 of an ounce of wine in it, which is less than one teaspoon of wine.  Again, this is before cooking, so they aren’t receiving the full amount of alcohol even if only a small amount of the alcohol is actually cooked off (after cooking foods with wine for 15 minutes, about 40% of the alcohol content remains).

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