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Bowtie Pasta with Garlic Grilled Chicken
Bowtie Pasta with Chicken and Roasted Garlic
YIELD Makes 6 to 8 servings
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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:
- Prepare grill for direct grilling.
- 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.
- Cook pasta according to package directions; drain.
- 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.
- 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
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