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Nutrition Facts
Serving Size 1 (378g) Recipe makes 5 servings The following items or measurements are not included below: pepper
Calories 706
Calories from Fat 239		(33%)
Amount Per Serving		%DV
	Total Fat 26.6g	40%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.1g
Cholesterol 117mg		39%
Sodium 677mg		28%
Potassium 1449mg		41%
Total Carbohydrate 81.6g		27%
	Dietary Fiber 6.0g	23%
	Sugars 2.1g
Protein 34.7g		69%
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Chicken and Bow Tie Pasta

Recipe #397603 | 40 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: larchie
Nov 2, 2009

This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM.

SERVES 5 (change servings and units)

Ingredients

1 (16 ounce) package bow tie pasta
3 boneless skinned chicken breasts
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained
3/4 cup chicken broth
1/2 cup white wine
1/4 cup chopped fresh basil
4 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/8 teaspoon dry crushed red pepper
1 (12 ounce) package fresh broccoli florets

Directions

1
Cook pasta according to package directions; drain and keep warm.
2
Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
3
Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.