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Ingredients
- 6 oz bow tie pasta
- 1 tsp plus 1 Tbsp Canola oil divided
- 6 oz boneless chicken breasts cut into 12–15 chunks
- salt
- 1/4 tsp ground black pepper
- 1/2 cup sun-dried tomatoes snipped into bits
- 1/4 cup boiling water
- 2 cloves garlic chopped fine
- 1/2 green pepper chopped
- 1 tsp Italian seasoning
- 1 cup chicken broth
- 2 tsp cornstarch
- 2 Tbsp cold water
- 1/2 cup basil cut into strips, plus a few extra leaves for garnish (optional)
- 1-1/2 cups grated light cheddar cheese
Ingredients
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Instructions
- Cook pasta according to directions on package, approximately 10–12 minutes. Drain.
- Heat skillet. Coat bottom with 1 teaspoon of oil. Brown chicken on all sides and cook until done, 3–5 minutes. Season with salt and pepper. Set aside.
- Cover sun-dried tomatoes with boiling water to re-hydrate. Sauté garlic and green pepper with 1 tablespoon of oil until slightly softened. Add sun-dried tomatoes, Italian seasoning, and chicken broth; heat to boiling. Dissolve cornstarch in cold water. Add slowly to boiling broth mixture, stirring briskly to slightly thicken. Stir in chicken, cheese, and basil; heat gently until cheese is melted.
- Place drained bow ties into a pasta bowl. Pour chicken-cheese mixture over. Stir and serve. Garnish with fresh basil.
Recipe Notes
Recipe and photo courtesy of www.USDairy.com.
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