Friday, October 10, 2008

Mediterranean Chicken and Bow Ties

4 quarts water

1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves

1 tsp. chicken flavor instant bouillion

8 oz. uncooked bow tie pasta

Bring first three ingredients to a boil. Add pasta, cooked to desired doneness. Drain, keep warm.


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.

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

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