Best Farfalle In A Sun Dried Tomato Garlic And White Wine Sauce Recipes

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

FARFALLE WITH SUN DRIED TOMATO, GARLIC & WINE CREAM SAUCE

Steps:

• 1. Mix all sauce ingredients in a Magic Bullet processor or in whatever type of food processor you own or good, sharp bladed blender and process until the sauce is as smooth as you would like. You can leave it chunky or process a more smooth sauce. I did a combination of both for this one. I used about 4 cups of uncooked Barilla farfalle pasta and then cooked it for about 11 minutes or until it is al dente. I then drained the pasta and then in a small non-stick omelette pan, I added the amount of sauce you want to use for your serving(s), and heated on medium heat until warmed and the alcohol is flashed off. By the time you warm the sauce the pasta will be cooked. Take a pasta fork or colander or long handled spider made of bamboo with wire-my favorite. I have been making my lunches at night to take with me for the next day. It is much cheaper, better tasting, better for me and is just better all around. Variations & Additions: Adding steamed peas to the dish when completed would be a great addition, giving more color and texture and of course flavor. Also, fresh basil julienned sliced or Italian sausage cooked and sliced or chopped. This would make a dinner or great lunch course. Come join my blog at: http://www.CookingUpAStorminCA.ning.com

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
• Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
• Transfer pasta to plates. Sprinkle with remaining cheese and serve.

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES

Steps:

• In large skillet, heat olive oil over medium high heat.
• Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
• Sauté until chicken is almost cooked.
• Add the whipping cream and parmesan cheese.
• Continue to simmer until slightly thickened.
• Add salt and pepper to taste.
• In large pot, bring water to boil and cook pasta until al dente.
• Drain.
• Toss the pasta with the sauce.
• Place in individual pasta bowls.
• Serve with freshly grated parmesan cheese and black pepper.