Bow Tie Pasta

Life is a combination of magic and pasta.
                                  ~Federico Fellini


This pasta recipe is one of the best new ones I've run across.  I first got it out of a Good Housekeeping magazine a few years back and Regis Philbin raved about it as being one of his favorites that his wife Joy would make for him...

BOW TIE PASTA

1/4 cup extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 pound boneless, skinless chicken breasts, cut in 1/2 inch wide strips
1 1/2 cups small broccoli flowerettes
3/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 teaspoon dried basil leaves
dash of crushed red pepper flakes
salt and pepper to taste
1 cup chicken broth
1 tablespoon margarine
1/2 pound bow tie pasta, cooked and drained
grated Parmesan cheese

• In a large skillet, heat the olive oil over medium heat.
• Saute the garlic for 1 minute, stirring constantly.  Add the chicken strips and saute until white and almost cooked.
• Add the broccoli and saute until tender-crisp, then add the sun-dried tomatoes, dried basil leaves, red pepper flakes, salt and pepper. 
• Add the chicken broth and margarine.  Cook for 3-5 minutes, stirring occasionally.
• Toss the freshly cooked pasta with the chicken mixture.  Serve with Parmesan cheese.

I gather my items and prepare much of the cutting prior to cooking everything...

You can buy just the broccoli floweretts but I usually buy a full broccoli and then use my kitchen scissors to cut the flowerettes off...

Rinse well and put aside until ready...

Cut the chicken breasts into 1/2 wide slices...

Then trim and slice again, if needed...

I prepare everything and put them aside into bowls until needed...

Before starting to cook, cut your garlic very finely using a chefs knife...

If you haven't already started to cook your pasta, begin now.  Just follow the directions on your pasta box.  Cook until it's al dente.  Add 1/4 cup extra virgin olive oil to your pan or large skillet...

Add your garlic and cook for 1 minute and then add the chicken pieces.  Cook until they start to turn white...

Add the raw broccoli flowerettes...

As the broccoli starts to get tender crisp, add the sun-dried tomatoes, dried basil leaves, red pepper flakes, sand and pepper.  Add the chicken broth and margarine and cook for 3-5 minutes, stirring occasionally...

Add the bow tie pasta, stir well and serve with Parmesan cheese...

Enjoy!