Farfalle with Chicken



farfalle


Springtime=Summertime

Farfalle with Chicken is another family favorite. A quick and easy meal that everyone will enjoy. Of course like any dish, fresh ingredients are the secret to the delicious flavor. Fresh asparagus, a nice ripe tomato and fresh basil and parsley make this dish perfect for springtime. I also like to add a little fresh mint to this dish to change things up a bit.

I usually eat asparagus around tree times a week. It’s full of nutrients which is high in folic acid and is a great source of potassium, fiber, vitamin B6, vitamins A and C and thiamine. Asparagus also contains no fat, cholesterol and is low in sodium.

If you have a taste for seafood you can easily substitute the chicken for shrimp or better yet bay scallops. You can serve this Farfalle and Chicken dish for a light lunch by cutting down on the portion or serve it as a full dinner with some garlic bread and a hearty red wine.

INGREDIENTS

  • 1 lb of farfalle (bow tie pasta)
  • 3 or 4 boneless chicken breasts, cut into pieces
  • 12 asparagus spears, cut into 1 inch pieces
  • 2 cloves of garlic, finely chopped
  • 1 large shallot, chopped
  • 3 slices of prosciutto, chopped
  • 2 Tbls of extra virgin olive oil
  • 3 Roma tomato, chopped
  • 1 6oz can tomato sauce
  • 6 fresh basil leaves, chopped
  • 1/8 cup of fresh flat leaf Italian parsley
  • 3 fresh mint leaves, chopped
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 2 Tbls of butter
  • 1/4 cup of fresh grated Parmesan cheese

    PREPARATION

  • In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
  • Drain the pasta and place in a large bowl with a little olive oil drizzled on top.
  • In a large pot, sauté the chicken, asparagus, garlic, shallots and prosciutto.
  • Cook until the chicken is slightly browned and the shallots are a bit translucent.
  • Stir in the chopped tomatoes, tomato sauce, basil, parsley and mint,
  • Season with salt and pepper.
  • Lower the heat and simmer for 10 to 15 minutes until the chicken is fully cooked.
  • Stir the pasta into the chicken mixture.
  • Stir in the butter and the Parmesan cheese.

    Serves 4 to 6 people



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