Mediterranean Chicken and Bow Tie Pasta

Mediterranean Chicken and Bow Tie Pasta.

Despite the long name of the dish it is a quick and easy one to prepare.

It is perfect for this time of the year when all those cherry tomatoes in the garden are ripe!  If you don’t have cherry tomatoes just chop up any type of tomato.

This dish is one of my “go to recipes”.  I always seem to have the ingredients on hand and it’s a fairly quick and easy dish to prepare and everyone loves it too!  It is a “lighter” pasta dish as it doesn’t have any heavy cream or red sauce.

If I am taking dinner into a friend I will often make this dish and I am always asked for the recipe after!

Another sign that that a recipe is a keeper is if one of my college boys calls home for it – and this is one of those.

My friend Jeannena shared this recipe with me several years ago and we have been enjoying it on a regular basis ever since.

Do you have a favorite “go to” recipe?  I’d love it if you’d share by leaving a comment.

Mediterranean Chicken and Bow Tie Pasta

Mediterranean Chicken and Bow Tie Pasta

Ingredients

  • 4 quarts water
  • 1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves
  • 1 tsp. chicken flavor instant bouillon
  • 8 oz. uncooked bow tie pasta
  • Chicken:
  • 2 Tbsp. olive oil or vegetable oil
  • 1 lb. boneless chicken breast, cut into 2 x 1/2 inch strips
  • 1 garlic cloves, minced
  • 1/2 cup water
  • 1 tsp. cornstarch
  • 1/2 cup diagonally cut green onions (1/2 inch pieces)
  • 1 small can sliced black olives
  • 1 1/2 cup chopped fresh basil or 1 tsp. dried basil leaves
  • 1/2 tsp. chicken flavor instant bouillon
  • 1 cup cherry tomatoes, halved.

Instructions

  • Bring first three ingredients to a boil. Add pasta, cooked to desired doneness. Drain, keep warm.
  • Chicken
  • While pasta cooks, heat oil in large skillet over medium high heat.
  • Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink.
  • In a small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken.
  • Add onions, olives, 1/4 cup basil and 1/2 tsp. bouillon; cook and stir 2-3 minutes or until mixture is slightly thickened and glazed.
  • Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 4 (I usually double)

 

Comments

  1. 1
    Cindy says:

    I just found your blog tonight and am really enjoying it. Your interests are similar to mine. I enjoy cooking and reading, and I’m a wanna-be gardener with a 1/2 acre of crummy clay soil. I’m wondering — did you use a pattern for your aprons and if so, which one?

  2. 2

    This recipe inspired me last night when I had some leftover roasted chicken…I didn’t have any olive, so I added some artichoke hearts and capers. Big hit at my house! Thanks for the inspiration!

    Joan

  3. 3

    I forgot to leave my favorite go-to recipe. It may seem quite similar as it includes bow-tie pasta, as well. When the pasta is nearly al dente, I toss in some broccoli florets and simmer on until bright green and still a bit on the crisp side. Meanwhile, in a bit of olive oil and/or butter, I saute some finely minced onion and garlic…a bit of lemon zest (or not), and then add some peeled raw shrimp. When they have turned pink, I add some lemon juice and a bit more butter probably, depending on my fat tolerance for the day. Dump in the drained pasta and broccoli. Toss through the sauteed mixture. Garnish with some grated Parmesan…and lemon zest maybe. Serve! Yummo!

    As you can see, this isn’t quite a recipe…and instead is more method. I like tossing the vegetable in with the pasta – saves a pan! I drain it right over the pan of water, too…no colander to wash. This is my 15 minutes meal.

  4. 4
    Nicole says:

    My mother used to make this exact dish all the time in my house. We loved it so much. After years and years of searching I finally found it here! Now my children love it. Thank you so much.

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