Farfalle with Chicken
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.
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
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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