8 oz. Farfalle pasta
1 tsp. garlic, minced
2 Tbsp. olive oil
1 lb. boneless chicken, cooked and cut into bite size pieces
1 tsp. dried basil, crushed
1 tsp. Italian seasoning
1/8 tsp. black pepper
1 cup chicken broth (reserved from boiling chicken)
1/2 cup oil-packed sun dried tomatoes, drained and cut into strips
1/2 cup half & half
1/4 cup grated Parmesan cheese
1 tsp. garlic, minced
2 Tbsp. olive oil
1 lb. boneless chicken, cooked and cut into bite size pieces
1 tsp. dried basil, crushed
1 tsp. Italian seasoning
1/8 tsp. black pepper
1 cup chicken broth (reserved from boiling chicken)
1/2 cup oil-packed sun dried tomatoes, drained and cut into strips
1/2 cup half & half
1/4 cup grated Parmesan cheese
Cook pasta according to package, drain and set
aside.
In a large skillet heat oil. Add garlic, chicken, basil, Italian seasoning,
pepper and broth. Bring to a boil. Lower heat to a simmer and cook uncovered for
about 10 minutes allowing liquid to reduce and flavors to absorb in
chicken. Add tomatoes, half & half
and cheese. Stir well. Toss pasta into chicken mixture. Heat and serve. Makes 4-6 main dishes.
Martha: Sis, you know I love to read and now and then
I actually learn something. In one book
there was a character that enjoyed cooking.
This make believe character actually taught me the Italian translation
for Farfalle. It means 'butterfly.' For years I've called this form of pasta,
like everyone else, 'bow ties' because that's what they look like. Now that I know the true meaning of the word
they will always be 'butterflies' to me.
My Butterfly Pasta Chicken is so good.
The original recipe called for wine which I substituted with broth, it
called for uncooked chicken which I changed because I keep cooked chicken in
the freezer for quick dishes. It called
for whipping cream which I didn't have but I did have half & half. And it also called for crushed red pepper
which I changed to black pepper. I also added the extra teaspoon of Italian
seasoning giving it the perfect blend of flavor. This dish was a real hit with my food
testers.
Lillian: Having
grown up in the "melting pot" area outside Pittsburgh, I knew what
Farfalle was and still we called them "bow ties". There are so many
types of pasta and this one is so perfect for this recipe and the name tells it
all. This dish is sure to be a winner at your table whether for family or
guests. It also makes a great dish to take for a potluck dinner or to a
shut-in. You've done it again, Martha.
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