Friday, May 10, 2013

Chicken Farfalle Fantastico

We are sharing a recipe that was invented in Thelma & Louise's kitchen.  It came from a night when we were sitting enjoying wine and realized we need to make dinner.  We took things out of the pantry and fridge, and voila ~ this recipe was born.  It tastes like it took a long time, but takes only about 30 to 45 minutes from start to finish.  We thought we'd add it to our blog in case you'd like to try it out.  Let us know what you think! Tweet us @krisannette or @wtb875. Email us at whineandcheeseradio@gmail.com


Ingredients:
  • 1 lb boneless, skinless chicken breasts
  • 1 can Quartered Artichoke Hearts
  • 1 lb Baby Bella Mushrooms, sliced
  • 1 jar of Sundried tomatoes in olive oil & Italian Seasoning
  • 1/2 box of wheat or whole grain farfalle (bowtie) pasta
  • 2 TBS of Extra Virgin Olive Oil
  • 1-2 garlic cloves crushed (or 1 tsp of jarred chopped garlic)
  • 1 TBS Italian Seasoning
  • Grated Parmesan Cheese (not powdered)
  • 1 jar of Pesto OR 1 pkg of Knorr's Pesto Sauce Mix 
Directions:
Put the pasta water on and cook per directions; drain.  Cut up chicken breasts into bite-size pieces. In a large skillet, add the olive oil, garlic and Italian Seasoning and put over medium heat; add chicken pieces and cook until done.  Add artichoke hearts, mushrooms, and sundried tomatoes to skillet, stir with chicken and turn heat to medium-low.  (NOTE: if using Knorr's Pesto Sauce Mix, this is the time to prepare it per the package directions while your dish is heating in the skillet.)

Put the pasta on a plate, add pesto to taste, and spoon Chicken Fantastico on top. Garnish with Parmesan Cheese.  Serve and enjoy!