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Bow Tie Pasta with Chicken Recipe

Bow Tie Pasta with Chicken Recipe - 8 servings


1 pound farfalle (bow tie pasta)

1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch cubes

1 1/2 tablespoons extra-virgin olive oil

2 large garlic cloves, minced

1/4 cup finely chopped onion

1 28-ounce can crushed, peeled tomatoes in heavy puree

1/2 cup water

1/4 cup chopped fresh Italian flat-leaf parsley

plus additional whole leaves of Italian parsley for garnish

3/4 teaspoon salt

1/4 teaspoon pepper


Cook farfalle according to package directions. Drain and set aside. In a nonstick skillet over medium high heat, brown chicken breasts. Remove from pan, set aside. In the same skillet, heat the olive oil. Add garlic and onion, and saute 4-5 minutes. Transfer to a large saucepan. Add tomatoes, water and chopped Italian parsley, cook over medium heat 5-10 minutes. Add the chicken. Partially cover and allow the sauce to simmer gently for 20 minutes, stirring occasionally. Season with salt and pepper. Serve over pasta. Garnish with remaining whole Italian parsley leaves.

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