Oh my goodness this is one of our most most favorite dishes. Whenever we go to restaurants I know I can always count on this dish to be good. So when I found this recipe I thought I’d give it a try and I hoped for the best. And heck ya it is one of the best ever. Although, I swear it changes flavors every time I make it, it still is yummy. So why not give it a try and tell me what you think.
Rating out of three stars: Hubby- 3 ½ stars Me- 3 ½ stars
Serves 2 Ready in 40 minutes
- 1 pot and 2 pans (yup it’s dishes time! Who ever eats it will gladly do the dishes for you).
- 1 cup of bowtie pasta per person
- 1 tablespoon of butter
- 2 minced garlic cloves
- ½ cup chopped sun-dried tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon of fresh basil (or to taste, but please don’t use sweet basil and don’t use the finely chopped stuff either)
- Get the pot of water for the pasta started now.
- Heat the butter in a large sauce pan. Once melted, add the garlic, sun-dried tomatoes, and chicken broth. Simmer this concoction for about 10 minutes.
- Your pasta pot should be boiling by now, so put those bowties in to cook.
- Go back to the other pan and add the heavy cream to the concoction and bring to a boil. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. I like ours thick so it might take 10-15 minutes.
- Now on to the chicken. Sprinkle with salt and pepper on both sides. In the third pan, warm the oil over medium heat and saute the chicken. Cook until the inside is no longer pink. Sometimes, this is when I cut the chicken into bite size pieces and throw them into the cream sauce. But only if your sauce is getting thick but now.
- By now your pasta should be done cooking. Drain and mix with the cream sauce. Add the basil and stir everything together.