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Old 08-20-2007, 04:15 AM
Amanda's Avatar
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Join Date: Jan 2002
Location: southeast Wisconsin
Posts: 4,490
Spicy Chicken and Bowties

This is my own concoction, so I apologize if any of the measurements seem vague. It's a favorite in my house!

Spicy Chicken and Bowties

2-3 boneless chicken breasts
Olive oil
1 box (1 lb) of Farfelle (bowtie) pasta
3 cloves of garlic, minced
Sun dried tomatoes (about a palmful)
2 green onions, chopped
1 tsp red pepper flakes
Small package frozen peas (10 oz?)
Garlic salt
1 cup of pasta cooking water (see below)

NOTE: You can substitute the peas with the tiny heads of broccoli off the florets.

Place the sun dried tomatoes in enough water to cover and let sit to soften.

Pour frozen peas into a bowl and cover with hot water.

Season chicken breasts to your taste (I use pepper and garlic salt). Cook the chicken breasts either on the grill or in a frying pan. Allow to cool a bit and cut into strips. Set aside.

Cook bowtie pasta until al dente. You will need to reserve some of the cooking water before draining (see below).

While pasta is cooking, drain sun dried tomatoes and slice into small pieces. In 2 tbsp of olive oil, sauté minced garlic and green onion until tender. At this point if pan is dry or drying out add another tbsp of olive oil. Add red pepper flakes and sun dried tomatoes sauté a few more minutes. Add chicken slices and toss to coat. Again, IF the pan is dried out, add a little more olive oil. Season with garlic salt and pepper to your taste. Drain the peas and add peas to chicken mixture in pan. Cook for a few minutes to mingle flavors and until peas are heated. Turn off heat.

BEFORE draining the pasta, scoop out one cup of the cooking water. Drain pasta. Add pasta to chicken mixture along with HALF of the reserved cooking water. Toss to coat evenly. If pasta mixture seems dry, add a little more cooking water until smooth but not watery.

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Old 09-07-2007, 08:06 PM
afpresley's Avatar
Five Year Member
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Join Date: Mar 2007
Posts: 48
This Sounds So Good May Have To Try It Thanks Annie
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