Bowtie Pasta with Chicken Recipe
This recipe has evolved over the years and one that originally I made just for myself on cold winter nights. Then my friends discovered it and love it so I thought I would share it here. The most important ingredient is the Cavender’s Greek Seasoning. I prefer the no-salt version as I use so much in this recipe and then add salt to taste. Cavender’s is a product from Arkansas and having grown up here, we use it on and in just about everything!!
- 6 large chicken breasts, about 2 pounds
- Olive Oil Pam
- Cavenders Greek Seasoning
- 2 T olive oil
- 1 stick butter
- 4 - 5 cloves garlic, minced
- cracked black pepper
- cayenne pepper to taste
- 1 1/2 C white wine
- 1 C pasta water
- 1/2 C toasted pine nuts
- 1/2 C fresh parsley
- 1/2 C fresh basil
- 1 lb bowtie pasta
- chicken boullion
- Shredded parmesan
- Liberally sprinkle the chicken breasts with Cavender’s and then spray with olive oil. Broil in the oven about 6 minutes on each side. Remove from oven and let cool so you can tear the chicken into pieces.
- Toast the pine nuts and set aside.
- In a large 3 quart skillet, saute the garlic in olive oil and butter until tender. Add cracked black pepper and cayenne pepper and white wine. Add the chicken and let it cook down in the wine. Sometimes I add even more wine and keep letting it cook down–it gives it great flavor.
- Prepare the pasta in water and chicken boullion. A couple of minutes before the pasta is done, scoop out about a cup of the broth and add it to the chicken mixture. Add the parsley and basil and check to see if you need to add more Cavender’s, cayenne pepper or salt.
- When the pasta is al dente, add it to the chicken mixture. You may want to add a bit more olive oil if necessary.
- Serve immediately with fresh shredded parmesan.
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