Farfalle with Chicken & Red Pepper-Basil Sauce

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Name: Farfalle with Chicken & Red Pepper-Basil Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 pound Bow tie pasta (farfalle); 12 ounces roasted red peppers drained; 1 cup light cream; 1 tablespoon olive oil; 1 pound boneless chicken breast cut in small chunks; 1 tablespoon minced garlic; 14 cup fresh basil chopped; 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper (optional); basil sprigs for garnish

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INGREDIENTS

1 pound Bow tie pasta (farfalle)
12 ounces roasted red peppers ; drained
1 cup light cream
1 tablespoon olive oil
1 pound boneless chicken breast ; cut in small chunks
1 tablespoon minced garlic
14 cup fresh basil ; chopped
1/2 teaspoon salt
1/8 teaspoon crushed red pepper (optional)
basil sprigs ; for garnish

INSTRUCTIONS

1. Cook pasta as package directs.

2. While water comes to a boil and pasta cooks, put roasted peppers and cream in a blender or food processor; process until almost smooth.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic; cook 6 to 7 minutes, stirring 3 or 4 times, until chicken is browned. Stir in pureed pepper and cream, basil and salt. Simmer 3 to 4 minutes, until chicken is cooked through.

4. Scoop out 1/2 cup cooking water from pasta pot. Drain pasta in a colander; return to pot. Add chicken and sauce, the 1/2 cup of pasta cooking water and crushed red pepper (if using); toss to mix and coat. Garnish with basil.

NOTES

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Farfalle with Chicken & Red Pepper-Basil Sauce

1 pound Bow tie pasta (farfalle)
12 ounces roasted red peppers drained
1 cup light cream
1 tablespoon olive oil
1 pound boneless chicken breast cut in small chunks
1 tablespoon minced garlic
14 cup fresh basil chopped
1/2 teaspoon salt
1/8 teaspoon crushed red pepper (optional)
 basil sprigs for garnish

1.  Cook pasta as package directs.
2.  While water comes to a boil and pasta cooks, put roasted peppers and cream in a blender or food processor; process until almost smooth.
3.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and garlic; cook 6 to 7 minutes, stirring 3 or 4 times, until chicken is browned.  Stir in pureed pepper and cream, basil and salt.  Simmer 3 to 4 minutes, until chicken is cooked through.
4.  Scoop out 1/2 cup cooking water from pasta pot.  Drain pasta in a colander; return to pot.  Add chicken and sauce, the 1/2 cup of pasta cooking water and crushed red pepper (if using); toss to mix and coat.  Garnish with basil.

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Nutrition

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Serving Size: 1 Serving (589g)
Recipe Makes: 6 Servings

Calories: 947
Calories from Fat: 522 (55%)

Amt Per Serving		% DV

	Total Fat 58g	77 %
	Saturated Fat 34.3g	171 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 3.4g
Cholesterol 228.6mg		70 %
Sodium 169.9mg		6 %
Potassium 1174.5mg		31 %
Total Carbohydrate 76.7g		23 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 65.6g
Protein 34.4g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 947

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