FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES
This is from a local restaurant called La Costa. It is a very creamy, flavourful pasta dish that is simple to make and a delight to serve. Guests will rave about it.
Provided by Just Call Me Martha
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil over medium high heat.
- Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
- Sauté until chicken is almost cooked.
- Add the whipping cream and parmesan cheese.
- Continue to simmer until slightly thickened.
- Add salt and pepper to taste.
- In large pot, bring water to boil and cook pasta until al dente.
- Drain.
- Toss the pasta with the sauce.
- Place in individual pasta bowls.
- Serve with freshly grated parmesan cheese and black pepper.
FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
Provided by David Deephanphongs
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook Farfalle very al dente, and drain.
- Heat olive oil on medium high in a large saucepan.
- Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- Add diced plum tomato, and saute for another 2-3 minutes.
- Add white wine, stir for a minute, then add bell pepper.
- Let reduce for another minute, and add farfalle.
- Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
- Serve.
CHICKEN CARBONARA FARFALLE WITH SHRIMP
Make and share this Chicken Carbonara Farfalle With Shrimp recipe from Food.com.
Provided by Alex MacKenzie
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl combine chicken olive oil, Chardonnay, balsamic vinegar and rosemary (rosemary must be fresh, dried cannot be substituted). Cover, refrigerate and marinate for at least 1hr.
- Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
- Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
- Heat skillet and add chicken with all ingredients from marinade. Cook over medium-high heat till thorouly cooked and browned on both sides. Slice into bite size pieces and add to cream sauce.
- In a separate pot bring water to boil for the pasta and add pasta.
- Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
- Serve shrimp over sauce and pasta.
Nutrition Facts : Calories 960, Fat 76.2, SaturatedFat 39.3, Cholesterol 454.4, Sodium 1249.6, Carbohydrate 10.7, Fiber 0.7, Sugar 2.7, Protein 49.6
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
CHICKEN & PASTA TOSS WITH SUN-DRIED TOMATOES
Chicken, broccoli and pasta are a classic trio, but for this easy weeknight dish we added sun-dried tomatoes for a burst of color and flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding the broccoli to the boiling water for the last 3 min.
- Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 8 min. or until done, stirring frequently.
- Drain pasta mixture; place in large bowl. Add chicken, tomatoes, cheese and remaining dressing; mix lightly.
Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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