Tuesday, January 12, 2010

Chicken and Bowtie Pasta

Last night I made this simple but delicious pasta dish. I like making this sort of dinner because it doesn't require a recipe. If you have a protein (especially something as versatile as chicken), a pasta, and a few pantry extras, you can easily create something like this simple dish.

Here's what I had:

approximately 1lb chicken breast tenders
1/2 package of bowtie pasta
1/2 large white onion, chopped
5 cloves garlic, chopped
1/4 olive oil
1/5 to 3/4 cup white wine, chardonnay
1/2 cup sweet peas
1 tablespoon flour
1 to 1 1/2 cup chicken stock
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon Italian seasoning
1 1/2 tablespoon basil pesto
1/4 cup sliced sundried tomatoes

Heat olive oil in a large fry pan on medium-high heat. Meanwhile, coat breast tenders in garlic powder, salt, and Italian herbs. Once oil is hot, sear chicken. While chicken cooks, chop onion and garlic. Once the chicken is fully cooked, remove to a plate; deglaze the pan with a splash of white wine. Then, saute chopped onions until nearly tender; add garlic and a bit more wine. Once the onions and garlic are tender, add a tablespoon of flour to make a paste; then, add the rest of the wine and chicken stock. Allow the sauce to cook down to desired thickness. Meanwhile, boil salted water and cook pasta. Add sundried tomatoes to the sauce while it continues to cook. Once the pasta is cooked, stir basil pesto into the sauce, add cubed cooked chicken, pasta, and the sweet peas. Salt to taste, and serve with a sprinkling of Parmesan cheese.

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