Wednesday, September 26, 2012

What's for Dinner?

{photo by Jenny Bischoff}

Bow Tie Pasta

If any of you were here five years ago and remember the “Let’s Eat” publication we used to have, you just might recognize this recipe. This year I thought I’d bring back a few oldies-but-goodies, recipes that I’ve been making for a long time and still love. This dish is from my good friend Katie’s mother-in-law. It has great flavors, it’s easy to prepare, and though we often pair it with a salad, it can be a one-pan meal since it’s got everything you need. You can substitute any kind of pasta, and you can leave out the chicken to make it a vegetarian meal. I sometimes add more chicken, pasta and broccoli to make this stretch a little further, increasing the liquids if it seems necessary.

2 T extra virgin olive oil (or use the oil drained from the tomatoes)
2 garlic cloves, finely chopped
½ lb boneless skinless chicken breasts, cut into ½ inch strips
1½ cups small broccoli flowerets
¾ cup oil packed sun dried tomatoes, drained and thinly sliced
1 tsp dried basil
1 pinch red pepper flakes
   (optional, or sprinkle on top only for those who want it)
salt and pepper to taste
¼ cup dry white wine
¾ cup vegetable or chicken broth
1 T butter or margarine
½ lb bow tie pasta, cooked and drained
grated parmesan cheese

In a skillet heat oil over medium heat. Sauté chicken until golden, then add garlic and sauté for 1 minute. Add tomatoes, dried basil, red pepper flakes, salt and pepper, stir. Add wine, broth and butter, stir. Add broccoli, cover, reduce heat and cook about 5 minutes or until broccoli is crisp-tender. Remove lid, stir, toss with hot pasta, and sprinkle with parmesan cheese.


pennymalley said...

Oh, I am soooo making this! Thanks for the recipe!

SLO Classical Academy said...

I hope your family likes it, Penny!