Time is short…kids are going back to school, or in my case, packing up for college. Quick and easy dinners are almost a given. I copied the this recipe for Chicken with Broccoli, Sun-dried Tomatoes and Bow Tie Pasta on a scrap of paper nearly two decades ago…it’s morphed a bit through the years. Today’s Sunday Supper theme is meals that can be prepared in 30 minutes or less…and this definitely fits the bill. All you need is a loaf of crusty bread and your meal is complete. Make sure to scroll down to below the recipe to see the huge number of contributors and all their amazing ideas!
To speed up production, start prepping your chicken and broccoli while bringing the pasta water to a boil. While the pasta is cooking, you can sauté the chicken et al, then patiently wait for both components to finish up. It won’t take long.There are no exact measurements…you can use the whole box of pasta, more or less broccoli, or amp up the red pepper flakes. Every ingredient can be increase or decreased according to your preferences. I’ll give a general recipe and you can tweak away. This is my youngest’s favorite pasta meal…he doesn’t need to know it’s a no-brainer!
Tip of the day: always cook pasta in well salted water…it should taste briny like the ocean. The end result will be much tastier.
- 8 + ounces bow tie pasta
- 1 tablespoon butter
- 3-4 tablespoons olive oil
- 4 boneless chicken breasts, cut in cubes or strips
- 1-2 garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon seasoning salt
- ½ cup sun-dried tomato halves*, cut into strips (or use juilenned sun-dried tomatoes for quicker prep)
- ¼ cup white wine or vermouth
- ½ cup chicken broth
- 2 heads of broccoli, stems removed and cut into florets
- Parmesan cheese, optional
- Cook pasta, drain and toss with butter.
- While pasta is cooking, heat oil in large saucepan. Add chicken, garlic, seasonings and sun-dried tomatoes. Cook till chicken is nearly cooked through and lightly browned. Add wine and allow to reduce slightly. Add chicken broth, then broccoli florets. Cover and let steam for 3-4 minutes, stir, then cook till broccoli is tender, but still bright green. Add bow ties and toss so that juices coat pasta.
- Serve with Parmesan cheese if desired.
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*I used these delicious Bella Sun Luci Tomato Halves with Italian Herbs from Mooney Farms in this recipe. The garlic and herbs complimented my dish perfectly.
Disclosure: Mooney Farms provided me with a variety of their sun-dried tomato products. The opinions stated in this post are my own and I was not compensated for writing this post.