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Bow Ties - Chicken Confetti

08/12/2024
Cheese
Servings: 4
Skillet of cooked bowtie pasta garnished with Basil leaves
Cheese Butter Cream
25 people made this

Ingredients:

  • 1 Tablespoon Canola Oil , divided
  • 1 Pound Boneless Chicken Breast , cut into bite-sized pieces
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • 3 Teaspoons Italian Seasoning , divided
  • 1 Teaspoon Kosher Salt , divided
  • 1 Tablespoon Butter
  • 1 Shallot , diced
  • 1/2 Green Bell Pepper , chopped
  • 2 Garlic Cloves , chopped fine
  • 1 Pinch Red Pepper Flakes
  • 8 Ounces Bow Tie Pasta (Farfalle)
  • 1/2 Cup Sun-Dried Tomatoes , snipped into bits
  • 3 Cups Unsalted Chicken Broth
  • 1 Cup White Cheddar Cheese , grated
  • 1/2 Cup Parmesan Cheese , grated
  • 1/2 Cup Half and Half
  • 1/2 Cup Basil , cut into strips
See preparation

Directions:

  1. Heat skillet over medium high heat. Coat bottom with 1 tablespoon of oil. 
  2. Season chicken with ½ teaspoon of salt, pepper, garlic powder and 2 teaspoons of the Italian seasoning. Brown chicken on all sides and cook until done, 3-5 minutes. Remove from pan and set aside. Wipe pan with a paper towel. 
  3. In the same pan the chicken was cooked in, sauté shallot and green pepper in butter until slightly softened, 2-3 minutes. Add garlic and cook for 30 seconds or until fragrant. Add sun-dried tomatoes, pinch of red pepper flakes, remaining 1 teaspoon of Italian seasoning and remaining ½ teaspoon of salt, chicken broth and pasta and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until pasta is al dente.  
  4. Stir in chicken, plus any juices that accumulated, cheese and half and half; heat gently until cheese is melted. Stir in basil. Optional: garnish with additional fresh basil. 

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