Chicken and Bowties
This recipe hits above its weight class in terms of taste and visual presentation. Very simple to make, fast enough for a weeknight, and it's easy to double. You can even freeze the leftovers. A few fresh Parmesan shavings make this look like a gourmet meal.
This recipe hits above its weight class in terms of taste and visual presentation. Very simple to make, fast enough for a weeknight, and it's easy to double. You can even freeze the leftovers. A few fresh Parmesan shavings make this look like a gourmet meal.
- 2 tbsp. olive oil
- 8 oz. bowtie pasta
- 2 cloves garlic; minced (i use 3 or 4)
- 1 lb. skinless boneless chicken breasts cut in thin strips
- 1 tsp. dried basil
- 1/8 tsp. chili flakes
- 3/4 c. chicken broth
- 1/2 c. oil packed dried tomatoes drained and cut in thin strips
- 1/4 c. dry white wine
- 1/2 c. whipping cream
- 1/4 c. grated parmesan
- Carbohydrate 0.942739843830773 g
- Cholesterol 91.82089365 mg
- Fat 22.324015722 g
- Fiber 0.0723515625 g
- Protein 29.1542678395022 g
- Saturated Fat 6.774867549 g
- Serving Size 1 1 Serving (195g)
- Sodium 349.573994500155 mg
- Sugar 0.870388281330773 g
- Trans Fat 1.210503595875 g
- Calories 328 calories
Step-by-step
- Cook pasta and drain.
- In a large saucepan, add garlic in hot oil over medium high heat for 30 seconds.
- Add chicken, basil and chili flakes.
- Cook and stir until browned.
- Add chicken broth, dried tomatoes and white wine.
- Bring to boil then reduce heat.
- Simmer uncovered for about 10 minutes or until chicken is tender and no longer pink.
- Stir in cream and Parmesan.
- Simmer 2 minutes more.
- Stir pasta into chicken mixture and heat through.
Why does cream sauce break when reheated? Fat molecules separate from liquids when exposed to fluctuating thermal energy, turning a smooth emulsion into an oily slick. To freeze this dish successfully, undercook the bowtie pasta by two minutes. Starch molecules continue absorbing ambient moisture during thawing, preventing the pasta from disintegrating into mush. Store portions in airtight glass containers for up to three months in a zero-degree freezer. When reheating on a stove, introduce two tablespoons of water or chicken broth to reconstitute the broken dairy fats before applying heat. Fresh garlic yields sharper allicin compounds than jarred minced alternatives, producing a pungent aroma that mellows rapidly within thirty seconds of hot oil contact. Dried tomatoes offer concentrated glutamates through dehydration, whereas fresh tomatoes contribute higher water content and lower umami density. Deglazing the pan with dry white wine releases browned fond stuck to the bottom of the saucepan, utilizing alcohol to dissolve flavor compounds that water alone cannot lift. Simmer the whipping cream for exactly two minutes at the final stage to thicken the proteins without scorching the milk solids.
