Chicken & Bowties

Over the past couple of years, about one out of every five times I’ve called my mom, she’s making chicken & bowties for dinner. I finally asked her this weekend for the recipe. We gave it a whirl last night and now I understand why she makes it so frequently. Thanks, Mom!

4 skinless, boneless chicken breasts, cut into chunks
4 cloves garlic, minced
1 head broccoli, cut into florets
2 T olive oil
1/4 tsp salt
1/4 tsp pepper
3 T sun-dried tomato pesto
1 tsp dried basil
1/4 tsp dried red pepper flakes
8 oil-packed sun-dried tomatoes, chopped
1/2 c chicken broth
1/2 c white or rosé wine
1/2 lb farfalle, cooked

Heat olive oil to medium high in large deep skillet. Add chicken and cook for 3-5 minutes or until just golden. Add garlic and cook 2 minutes more. Add broccoli and cook for 5 minutes more.

Combine salt, pepper, pesto, basil, red pepper flakes and tomatoes in a small bowl. Add mixture to chicken and broccoli and stir until well distributed. Add liquids, bring to a boil and simmer, covered, for 10 minutes. Add cooked pasta and stir well.

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