I know I haven’t been posting at all lately…sorry! Erin has been here in Utah for the holidays and with all the sisters together, we have been having too much fun! Also, every new recipe I’ve tried recently has just been mediocre – and we all swore we would never post anything mediocre…only the best! Well, here is one of my tried and true favorites – I originally got it from Melanie and it is absolutely delicious. Hope you enjoy!Garlic Chicken with Bow Tie Pasta
submitted by Brittany
1 Tb olive oil
1 lb boneless/skinless chicken breast, sliced crosswise
1 tsp salt
1 Tb olive oil
6-8 cloves garlic, crushed (1 rounded Tb)
1/2 lb mushrooms, quartered
1/2 c green onions, sliced
3/4 c red or orange sweet peppers
1 14.5 oz can diced tomatoes (undrained)
1/2 c chicken broth
1/2 tsp crushed red pepper
1/2 tsp cornstarch
1/2 tsp salt
2 cups dry bow tie pasta – cook as directed
1/4 c fresh cilantro, chopped (may use fresh parsley)
parmesan cheese, grated
1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.
2.Cook garlic in oil until golden. Add mushrooms, green onions and peppers – cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.
3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!
*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand – zucchini and squash are delicious too. You can omit the chicken as well for a healthy, vegetarian dish.