Looking for a great-tasting, good-looking, one-skillet chicken dish that all your guests - young and old - will love? Susie Fishbein provides this winning recipe for Farfalle Chicken in her Kosher by Design: Entertains cookbook.
Ingredients:
- 8 ounces farfalle or bow tie pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 3-4 boneless, skinless chicken breats, cut into bite sized pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon garlic salt
- 3/4 cup chicken broth
- 1/4 cup oil-packed, sun-dried tomatoes, cut into thin strips
- 1/4 cup dry white wine
- 2 Roma tomatoes, seeded and chopped
- 1/2 cup frozen green peas (from a 10-ounce box) unthawed
- 1/2 cup soy milk
Preparation:
1. Cook the pasta according to package directions and drain.
2. Meanwhile, heat the oil in a large pan over medium heat. Add the garlic, cook for 30 seconds, do not brown it. Add the chicken, oregano, red pepper flakes, and garlic salt. Cook for 4 minutes. Add the broth, sun-dried tomatoes, and wine. Bring to a boil. Add in the fresh tomatoes and peas. Reduce heat to low and simmer for 5-6 minutes, uncovered. Make sure chicken is no longer pink.
3. Stir in the soymilk. Simmer 2 minutes more. Watch the whole time to make sure the sauce does not cook out. Add in the cooked pasta and toss to combine all. Heat through.
YIELDS: 6-8 servings
TIP: This is best served fresh. If you have leftovers, you may need to add a little chicken broth to the sauce as it thickens when rewarmed.
SOURCE: Kosher by Design: Entertains, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
2. Meanwhile, heat the oil in a large pan over medium heat. Add the garlic, cook for 30 seconds, do not brown it. Add the chicken, oregano, red pepper flakes, and garlic salt. Cook for 4 minutes. Add the broth, sun-dried tomatoes, and wine. Bring to a boil. Add in the fresh tomatoes and peas. Reduce heat to low and simmer for 5-6 minutes, uncovered. Make sure chicken is no longer pink.
3. Stir in the soymilk. Simmer 2 minutes more. Watch the whole time to make sure the sauce does not cook out. Add in the cooked pasta and toss to combine all. Heat through.
YIELDS: 6-8 servings
TIP: This is best served fresh. If you have leftovers, you may need to add a little chicken broth to the sauce as it thickens when rewarmed.
SOURCE: Kosher by Design: Entertains, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
