Wednesday, October 20, 2010

Amber's Chicken Bowtie Pasta

Paul loves this recipe! Can you tell? He requests it at least once a week.

Cook about 1/2 lb to 3/4 lbs bowtie pasta, while it's cooking prepare the rest of the ingredients.
1 chicken breast, cooked and diced
1 zucchini sliced.
8oz mushrooms, sliced (I don't like mushrooms so I substitute a yellow squash)
2-3 cloves garlic, pressed or chopped
6 slices bacon, cooked and chopped (Paul likes extra bacon, so we do 12 slices)
1/4 cup fresh basil (We usually don't have fresh, so we do 4 teaspoons dried)
1 cup of fresh Parmesan cheese- not the shaky powdery stuff. Get the real stuff!
1 cup heavy whipping cream

Chop the bacon in to bite sized pieces and cook when that's done, put about a tablespoon of butter in a pan, I usually use the pan I just cooked the pasta in, it's deep enough to hold everything. Add the zucchini and mushrooms/yellow squash. Saute for 5 minutes until they're soft, and add the garlic, saute for another minute, don't burn! Pour the cup of cream in the pan with the garlic and vegetables, let it simmer for about 5 minutes until it gets a little thick. Add 1/2 cup of the Parmesan cheese, the basil, chicken and the bacon. Now add the cooked, drained pasta. Stir everything together, taste it and add salt and pepper to taste. Pour it in a shallow cooking dish and spread the last 1/2 cup of Parmesan cheese on top, add more if it looks bare. Stick it under the broiler in your stove until the top turns brown and bubbles. Get your salad and bread sticks ready, this is going to be better than olive garden!

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