| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/8 |
c |
Olive oil |
| 2 |
md |
Garlc cloves; minced |
| 1/2 |
lb |
Chicken breast halves without skin; cut in 1/2 inch wide strips |
| 1 1/2 |
c |
Broccoli florets |
| 3/4 |
c |
Sun-dried tomatoes; oil-packed, drained and chopped |
| 8 |
oz |
Canned tomatoes; peeled |
| 1 |
ts |
Basil |
| 1/8 |
ts |
Red pepper flakes |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1/8 |
c |
White wine |
| 12 |
oz |
Chicken broth |
| 1 |
tb |
Margarine |
| 4 |
c |
Bow tie pasta; cooked |
INSTRUCTIONS
In a large skillet, heat the oil over medium heat. Saute the garlic for
about 1 minute until golden, stirring constantly. Add the chicken strips
and saute until white and almost completely cooked. Add the broccoli and
saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper
flakes, salt and pepper. Add the wine, then add the broth and margarine.
Cook for about 3-5 minutes, or until heated through, stirring occasionally.
Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with
Parmesan cheese.
NOTES : A quick, elegant meal. This recipe is easy and is suitable for
company.
Recipe by: Joy Philbin in Woman's Day or Family Circle
Posted to MC-Recipe Digest V1 #1022 by RooteeJean <RooteeJean@aol.com> on
Jan 18, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”