Friday, December 19, 2008

Garlic Chicken with Bow Tie Pasta

1 T. Olive Oil
1 lb. Chicken Breast, diced
1 tsp. Salt
1 T. Olive Oil
6-8 Cloves Garlic, crushed (1 rounded Tb)
3/4 C. Mushrooms, sliced or quartered
1/4 C. Green Onions, sliced
1/2 C. Red or Orange Sweet Peppers
1 14.5 oz. Can Diced Tomatoes (undrained)
1/2 C. Chicken Broth
1/2 tsp. Crushed Red Pepper
1/2 tsp. Cornstarch
1/2 tsp. Salt
12 oz. Bag of Dry Bow Tie Pasta - cooked as directed
1/4 C. Fresh Cilantro, chopped (may use fresh parsley)
Parmesan Cheese, grated

1. Fry chicken in 1 T. of oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in 1 T. of oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it milder. Also, I add the peppers when I have them on hand - zucchini and squash are good too. You can omit the chicken as well for a healthy, vegetarian dish.


Ryan, Melissa, and Family said...

This was dinner at our house last night and it is DELICIOUS!

Lacie said...

It looks good, I will have to try it Eddie LOVES pasta.