Recipe by Sunflower
"Quick, easy, healthy and delicious!"
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1 (8 ounce) package
tri-colored farfalle (bow tie) pasta
skinless, boneless chicken breast halves
zucchini, steamed and cut into chunks
summer squash, steamed and chopped
This recipe was wonderful! A definite winner! I did make changes to it, though. I soaked the sun dried tomatoes in the olive oil along with 2 cloves of minced garlic and two pinches of rosemary. I chunked the chicken before cooking and added extra olive oil to saute it. After sauteing the chicken I added the tomatoes with oil, garlic, and rosemary, the zucchini and yellow squash, and a chunked red pepper. When I added the pasta to the pan I also added enough chicken consomme to coat the entire dish, heated it through, and then added grated Locatelli cheese to the top.
The recipe was pretty good and easy to make. I add dried raisins and cranberries for a bit of sweetness. It also brought out the taste of the tomatoes and the squash. My 11month old loved it (before the oil) and my neighbour's 5 year old didn't like it at all.
This was delicious! The only issue was the recipe didn't specify the cheese! I used 1/4 cup grated parmesean and about 1 cup of mozzarella. I also used wagon wheel pasta (I didn't have any bow-tie) and the oil from the sun-dried tomatoes vs. olive oil). I added about 1/4 cup more sun-dried tomatoes since we love them. It was a wonderful, light tasting recipe. My husband loved it, leftovers were just as good as the first day, and we I will make again and again!
This is the start of a great recipe. I would have given it a five, but I made a lot of changes. I microwaved zucchini slices, carrot slices and some fresh brocoli florets until crisp tender. I then sauted them in EVOO with 1/2 of a sweet onion cut in 2 inch slices, a red pepper in 2 inch pieces, and a few baby bella mushrooms, sliced. I added 2 minced cloves of garlic, chicken chunks that I had left over from a rotissarie chicken. I added sliced sun-dried tomatoes with a little bit of the oil they were packed in. Finally I added a couple of tablespoons of evoo to the pasta, mixed it all together and added some grated parmesan and sprinkled a small handfull of shredded mozerella. It was fabulous, restaurant quality. My family loved it. We will definitely have this again.
Great! Because I was concerned about the flavor issue, I fried a little turkey bacon in olive oil before I cooked the chicken (which I had already cut into pieces). I added some garlic and allowed to cook. Then I added some halved cherry tomatoes, a chopped summer squash, sliced mushrooms, and chopped spinach. Allowed to cook, added some salt, pepper, and oregano. Then combined it (including the juices) with some penne pasta (all that we had) and mixed it all together with a little crumbled feta cheese. It was great! The turkey bacon really added to it. You could also use proscuitto or pancetta, which I think would be even more delicious, if less good for you.
I just made this for dinner. It was good - with a couple of alterations to give it more flavor :) I sauteed the chicken in olive oil from the tomatoes, with garlic & basil and a little salt. I used all squash since I didn't have a zucchini, and tossed in a tomato heated in the pan after the chicken was done. I also used the oil from the tomatoes as another user recommended & added salt & pepper when I tossed it all together. After all that it made a yummy dinner & I can't wait to have it cold for lunch tomorrow!
Bland as-is, but add a lot of pesto and maybe some artichokes, and it's great! Grow your own basil and make home-made pesto.
I used the olive oil from the tomatoes to cook the chicken - definitely gave it a nice flavor! I also used 3 cloves of crushed garlic and 2 pinches of dried rosemary when I sauteed the squash and zucchini (instead of steaming it).
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Chicken and Sun-Dried Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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