This is a fantastic summer dish! If you enjoy olives, try the substitution for an authentic Mediterranean flavoring.
|1 lb. boneless, skinless chicken breast halves, cut in strips||1/2 teaspoon salt|
|8 tablespoons margarine||1/4 teaspoon ground black pepper|
|1/2 cup sun-dried tomatoes packed in oil, patted dry and chopped||1 cup chicken broth|
|1 small onion, chopped||1/2 lb. bow tie pasta, cooked and drained|
|1 clove garlic, finely chopped|
Season chicken, if desired, with salt and pepper
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken
Remove chicken and set aside
In same skillet, melt remaining 6 tablespoons margarine and cook tomatoes, onion, garlic, salt and pepper, stirring occasionally, until onion is tender, about 4 minutes
Add broth and bring to bo
Return chicken and any chicken juices to skillet and simmer until chicken is no longer pink, about 2 minutes
Toss with hot pasta and sprinkle, if desired with chopped parsley
*SUBSTITUTION: Use 1 can (5 oz.) sliced pitted ripe olives.
SUBSTITUTION: You can use 1 can (2.25 oz.) sliced pitted ripe olives for sun-dried tomatoes.
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