Rosemary and Feta Chicken With Bow Tie Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great dish for company and like most dishes, is really, really good the next day! Ingredients:
12 ounces farfalle pasta (bow tie or other) |
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
1/2 red bell pepper, chopped small |
3 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
12 kalamata olives, pitted and quartered |
1 (14 ounce) can diced tomatoes |
1 cup chicken broth |
1 tablespoon chopped fresh rosemary |
1 pinch salt |
1/2 cup crumbled feta |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions and transfer to a large serving bowl.
2. While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces.
3. In a large skillet, sauté chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently.
4. Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss.
5. Toss and top with parmesan.
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