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Crispy Ranch Chicken
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Bowtie Pasta with Chicken and Roasted Garlic
Yield: Makes 6 to 8 servings
Ingredients:
1-1/4
pounds boneless skinless chicken breast halves
1
package (16 ounces) bow tie pasta
5
tablespoons olive oil
4
cloves garlic, minced
1-1/2
pounds shiitake mushrooms, sliced
2
cups chopped seeded plum tomatoes
1
cup chopped green onions
1
teaspoon red pepper flakes
2
cups chicken broth
4
ounces cilantro, chopped and divided
Preparation:
1.
Prepare grill for direct grilling.
2.
Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking. Refrigerate chicken until cool enough to handle. Cut chicken into 1/2-inch cubes; set aside.
3.
Cook pasta according to package directions; drain.
4.
Meanwhile, heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add mushrooms, tomatoes, green onions and red pepper flakes. Cook and stir 2 minutes.
5.
Add broth; simmer mixture to reduce slightly. Add chicken, pasta and half of cilantro; heat through. Garnish with remaining cilantro.
This recipe appears in:
Chicken
