I love pasta. I could eat it every day. My husband isn't as fond of it. I was surprised when I made this the first time that his comment was "It needs more pasta". So with a little tweaking, here it is, "with a little more pasta"!
Chicken Farfalle with Sun-Dried Tomatoes and Artichokes
2 Tablespoons Olive Oil
2 Boneless, Skinless Chicken Breast Halves
2 Large Shallots, Minced
3 Cloves Garlic, Minced
1/2 Cup Low-Sodium chicken Broth
1/2 Cup Sun-Dried Tomatoes, Julienned and soaked in 1/2 Cup Boiling Water
8 Ounces Marinated Artichoke Hearts, Quartered
1/2 Teaspoon Salt, to taste
1/4 Teaspoon Freshly Ground Black Pepper, to taste
3 Cups Farfalle
1/4 Cup Fresh Basil Leaves, Thinly Sliced
1/4 Cup Parmesan Cheese, Freshly and Finely Shredded
Preheat oven to 375 dgrees F. Heat a large pot of boiling water on stove for pasta. While the water is heating, heat olive oil in a large, heavy ovenproof skillet (not non-stick) over high heat until oil is hot, but not smoking. Add chicken cubes; cook and stir until chicken is not longer pink, 2-3 minutes.
Add Shallots and garlic to pan with chicken while continuing to stir, until shallots are soft and translucent, 3-4 minutes. Add chicken stock, sun-dried tomatoes including water, artichoke hearts, salt and pepper; cook until mixture begins to boil, about 1 minute.
Remove pan from heat. Cover and place in preheated oven. Bake 14-16 minutes.
In the meantime, cook farfalle in salted, boiling water until a dente, about 10 minutes. Keep warm until chicken is done; drain.
Remove skillet from oven. Put drained pasta into a large bowl. Put contents of skillet over pasta; add basil. Stir to combine.
Serve in shallow bowls, or put large bowl on table and allow guests to serve themselves. Sprinkle grated parmesan on pasta when serving.
Makes 6 servings.
Preparation Time: About 30 minutes.
Nutrition Information per serving: 257 Calories; 9 g fat (30.7% calories from fat); 17 g Protein; 27 g Carbohydrates; 3 g Dietary Fiber; 25 mg Cholesterol; 518 mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean meat; 1/2 Vegetable; 1 1/2 Fat.
I think this would also be good with mushrooms. Add about 4 ounces of sliced mushrooms with the chicken, if desired.
Chicken Farfalle with Sun-Dried Tomatoes and Artichokes
2 Tablespoons Olive Oil
2 Boneless, Skinless Chicken Breast Halves
2 Large Shallots, Minced
3 Cloves Garlic, Minced
1/2 Cup Low-Sodium chicken Broth
1/2 Cup Sun-Dried Tomatoes, Julienned and soaked in 1/2 Cup Boiling Water
8 Ounces Marinated Artichoke Hearts, Quartered
1/2 Teaspoon Salt, to taste
1/4 Teaspoon Freshly Ground Black Pepper, to taste
3 Cups Farfalle
1/4 Cup Fresh Basil Leaves, Thinly Sliced
1/4 Cup Parmesan Cheese, Freshly and Finely Shredded
Preheat oven to 375 dgrees F. Heat a large pot of boiling water on stove for pasta. While the water is heating, heat olive oil in a large, heavy ovenproof skillet (not non-stick) over high heat until oil is hot, but not smoking. Add chicken cubes; cook and stir until chicken is not longer pink, 2-3 minutes.
Add Shallots and garlic to pan with chicken while continuing to stir, until shallots are soft and translucent, 3-4 minutes. Add chicken stock, sun-dried tomatoes including water, artichoke hearts, salt and pepper; cook until mixture begins to boil, about 1 minute.
Remove pan from heat. Cover and place in preheated oven. Bake 14-16 minutes.
In the meantime, cook farfalle in salted, boiling water until a dente, about 10 minutes. Keep warm until chicken is done; drain.
Remove skillet from oven. Put drained pasta into a large bowl. Put contents of skillet over pasta; add basil. Stir to combine.
Serve in shallow bowls, or put large bowl on table and allow guests to serve themselves. Sprinkle grated parmesan on pasta when serving.
Makes 6 servings.
Preparation Time: About 30 minutes.
Nutrition Information per serving: 257 Calories; 9 g fat (30.7% calories from fat); 17 g Protein; 27 g Carbohydrates; 3 g Dietary Fiber; 25 mg Cholesterol; 518 mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean meat; 1/2 Vegetable; 1 1/2 Fat.
I think this would also be good with mushrooms. Add about 4 ounces of sliced mushrooms with the chicken, if desired.
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