This pasta dish is both delicious and fast! I can turn this around in no time flat and so can you! Its super versatile in that you can add any variety of vegetables or change up the pasta itself. It lends itself to limitless possibilities! Remember, have confidence in the kitchen! You really can't mess this up! Ha!
Ingredients
2 TBSP Olive oil divided
2-4 chicken breasts (cooked and diced)
garlic salt
1 medium onion
1 cup variety of peppers. (I use green, red, yellow and orange)
1 tsp minced garlic
1/2 cup sundried tomatoes packed in oil
1/2 cup- 1 cup quartered marinated artichoke hearts
1 can diced tomatoes
1/4 cup fresh basil or 1 tsp basil
1 Tbsp Italian seasoning ( spoon it in, don't sprinkle it in!)
1 cup heavy cream (or more!)
1/2- 1 cup fresh parmesan Reggiano cheese
salt and pepper to taste
1/2 box bowtie pasta cooked and drained (reserve 1/4-1/2 cup pasta water)
To Cook the Chicken
Heat olive oil over medium heat and sauté chicken until its golden brown. Turn chicken and add 1/4 cup water sautéing the other side until cooked thoroughly. Dice and return to pan with drippings and set aside.
How to Make the Cream Sauce
In the meantime sauté onion until translucent about 10 minutes, add peppers and garlic sautening until peppers are soft. Add sundried tomatoes, artichoke hearts, diced tomatoes, fresh basil, Italian seasoning, heavy cream, cheese and salt and pepper to taste. Add diced chicken making sure to add the chicken drippings from the pan. (this gives it a robust flavor. Feel free to add a little chicken broth for even more oomph!) Simmer on low. Add 1/4- 1/2 cup reserved pasta water (depending on how thick you want the sauce ) and add bow-tie pasta. Stir together and top with additional parmesan and a sprig of basil!
Bon Appetit!
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