Saturday, March 24, 2012


8-oz bow-tie pasta, cooked according to pkg directions & drained
2 tbsp butter
1 tbsp olive oil
3 boneless skinless chicken breasts halves, cut into 1-inch pieces
4 garlic cloves, minced
4 Roma tomatoes, diced
1/3 cup chopped sun-fried tomatoes in oil, drained
1 1/2 cups heavy cream
1/2 tsp salt
black pepper to taste
4 tbsp chopped fresh cilantro, divided
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1/4 cup pine nuts
2 tbsp grated Parmesan cheese

Heat butter and olive oil in a large skillet over medium-high heat until hot.  Add chicken pieces and cook approximately 5 minutes or until the chicken is lightly browned, stirring occasionally.  Add the garlic, cook and stir about half a minute.  Stir in both types of tomatoes and cook, stirring, for another minute.

Add the cream, salt, and pepper to the chicken and bring to a boil.  Add 3 tablespoons of the chopped cilantro, the basil and the oregano.  Reduce the heat to medium and gently boil about 8 minutes or until slightly thickened and the chicken is cooked through; stir occasionally.

Stir the pasta and the pine nuts into the creamy mixture, sprinkle with the Parmesan cheese and the remaining cilantro.

Yield: 5 servings of 1 1/3 cups each = 680 calories

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