18 October, 2020
Farfalle with Chicken and Sun-Dried Tomatoes
Posted in : Poultry on by : therecipebum
Farfalle w/ Chicken and Sun-Dried Tomatoes
Servings 8 1 Cup Servings
Ingredients
- 8 Ounces Uncooked Farfalle –(Bow Tie Pasta)–
- 2 Tbsp Oil from Sun-Dried Tomatoes packed in Oil
- 1 3/4 Cups Vertically Sliced Onions
- 1/4 tsp Crushed Red Pepper
- 2 Cloves Garlic Minced
- 8 Ounces Pre-Sliced Mushrooms
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 Tbsp Fresh Lemon Juice
- 2 Cups Shredded Rotisserie Chicken
- 1/3 Cup Sun-Dried Tomatoes, Diced
- 1/3 Cup Grated Fresh Parmesan Cheese
- 1/4 Cup Coarsely Chopped Fresh Basil Leaves
Instructions
- Cook Pasta according to package directions, omitting salt and fat: drain(Reserve 1/2 to 3/4 cup pasta water — dish was dry
- While Pasta cooks, heat a large nonstick skillet over medium heat. Add Sun-Dried Tomato Oil; swirl to coat.
- Add Onion: sauté 5 minutes or until tender.
- Add Red Pepper and Garlic: Cook 1 minute.
- Add Mushrooms, Salt, and Black Pepper: sauté 4 minutes.
- Stir in Lemon Juice. Stir in Pasta, Chicken and Tomatoes.
- Reduce heat to low: Cook 2 minutes or until thoroughly heated, stirring frequently.
- Add Cheese and basil: toss gently.