Wednesday, August 29, 2012

take my word for it wednesday..this took less than 30 minutes..chicken in a sun dried tomato cream sauce over bow tie pasta






i found this recipe here and knew i had to make it.. it called for heavy cream so instead i used non fat evaporated milk and non fat greek plain yogurt.. believe you me the cream was not missed at all!! it tasted decadent like we were being naughty but i knew we were not.. shell kept asking me why i had never made it before and would i make it again.. it will definitely be repeated.. it's really so simple.. and very quick a 30 minute meal for sure..



chicken in sun dried tomato cream sauce over bow tie pasta

prep time: 5 minutes
cooking time: 20-30 minutes
servings: 6-8

ingredients:

12 boneless & skinless chicken tenders (cut into chunks) ( i actually used a bag of chicken thigh strips from walmart)
1 tblsp. white wheat flour
1 small onion, minced
1 clove garlic, minced
1/3 cup sun dried tomatoes, chopped (i would add more and will next time)
2 cups chicken broth
1/2 cup of non fat evaporated milk
1/4 cup non fat greek plain yogurt
olive oil
salt and pepper
1 bag of bow tie pasta (whole grain or wheat)
pinch of crushed red pepper
pinch of parsley


cook pasta  according to package direction..  (reserving 1 cup of your pasta liquid) in a large dutch oven heat two twirls around the pan of olive oil over medium high heat.. salt and pepper you chicken and add to the hot pan.. cook until done about 8-10 minutes (if not entirely done that's ok it's going to go back in the pan for a little bit).. remove from pan and put in a bowl and set aside.. add another twirl around the pan of olive oil (if needed) and cook onion and garlic.. add a little salt.. saute for about 2-3 minutes.. add your sun dried tomatos and stir well.. add the flour and whisk everything together for about 1 minute.. add chicken stock, whisking constantly until smooth.. add milk and yogurt and whisk for 2 more minutes.. add salt and pepper.. then add your chicken back in (with any accumulated juices) and stir to combine.. let cook on low/simmer for about 5 minutes.. meanwhile drain your pasta and reserve 1 cup of the pasta liquid.. add your drained pasta to the chicken cream mixture if its too thick add a 1/4 of the pasta liquid.. continue to add if necessary until desired consistency..cook another 5 minutes and serve immediately.. i added a little parsley and crushed red pepper at the end..



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