Saturday, August 4, 2012


This recipe,  Farfalle (Bow Tie) Pasta With Chicken & Sun-Dried Tomatoes, posted to Food.com by Just Call Me Martha, got 7 rave reviews at my house, including two 5 year old girls!  Thanks to a couple previous reviewers, noting the company-worthiness of this recipe, I chose to make it for dinner last night.  Our 5 year old's best friend and her parents were bringing grandma over to dinner and play cards while she's in town.  It's always a little difficult to cook for someone new, and to be honest, I was really nervous this time.  I was choosing a recipe that would normally be on the maybe list for my own family, simply because it's a cream sauce, and in the past we have enjoyed only a handful of white sauced recipes.  I knew I wanted chicken and pasta though, so the sun-dried tomatoes and the previous reviews pushed me to give this one a shot.  I cannot tell you how happy I am!  This recipe is SO simple to prepare.  It really does only take 10 minutes to get the onion, garlic, herbs (I used fresh basil), tomatoes, and chicken prepped.  The cooking is so easy that I was stirring the chicken/cream mixture and the boiling pasta in between hands of cards, and the end result tastes like you worked all day on it.  The sun-dried tomatoes aren't overpowering, even though I probably used an ounce or so more than called for, and the only thing we needed at the table was more salt & pepper.  Following is my version, which calls for a cup less of cream, crushed red pepper and extra sun-dried tomatoes.

Farfalle (Bow Tie) Pasta With Chicken & Sun-Dried Tomatoes
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into strips
2 onions, finely diced
3 ounces sun-dried tomatoes, julienned
2 Tablespoons fresh basil (or 1/2 teaspoon dried)
1/4 teaspoon thyme
1/4 teaspoon oregano
1 tablespoon minced garlic
2 cups heavy whipping cream
salt and pepper, to taste
1/2 cup grated Parmesan cheese
1 lb farfalle (bow tie) pasta

 In large skillet, heat olive oil over medium high heat.  Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.  Saut√© until chicken is almost cooked through, and then slowly stir in the whipping cream and Parmesan cheese.  Bring mixture to a simmer, and continue to cook (stirring occasionally) until slightly thickened.  Add salt and pepper to taste.  While chicken mixture simmers, bring water to boil in large pot, and cook the pasta until al dente; drain. Serve pasta and sauce with a sprinkle of freshly grated Parmesan cheese, black pepper and a sprig of fresh basil.

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