Ok… so picture is from a cell phone and not edited… but that’s ok! We had friends over!! Our sweet friends came over for dinner as a “farewell” since they are moving far, far away…. so we had to have them over! I made the above meal… something on the more simple side… pasta with chicken and vegetables… my favorite theme!!! And then I made a fruit crisp as dessert. I did NOT take a picture of that, and I definitely should have because it actually turned out really yummy! Oh well, another day and another crisp…
So, as my friends got here I was elbow deep in a large pot of pasta… had to make sure there was enough pasta for us all!! I made 2 lbs… lets just say I have leftovers… HA! Oh well, better to over prepare then to not have enough for hungry guests, am I right!!???
So, here is the recipe!
Bowtie Pasta with Basil and Parmesan with a Light Tomato sauce
- 1 lb Bow Tie Pasta (Or your other favorite pasta) – yes, I reduced it to 1 lb for your sake… 😉
- 2 tbs Olive Oil
- 1-2 cloves garlic minced
- ½ Onion chopped
- 1 can Italian fire roasted tomatoes and 1 can Rotel, or similar
- 2 tbs chicken broth
- 8 chicken tenderloins cooked and cut into bite size pieces
- 10 leaves Fresh Basil chopped
- Shredded Parmesan cheese (optional)
- Salt and Pepper to taste
- Preheat a large pan over medium high heat. Meanwhile, cook the pasta according to package directions.
- As the pasta cooks, add the oil to the pan and add the chicken tenderloins. Season with salt and pepper and a bit of ground cumin on each side. Cook through and remove from the pan. Add then 1 TB oil to the pan and add the onions and garlic and cook until the onions start to get translucent, about 3-5 minutes.
- Next add the tomatoes and cook until they start to simmer. Add the chicken broth and bring back to a simmer.
- Toss in the chicken and basil, bring back to a simmer, and season with salt and pepper. Serve over the pasta and top with Parmesan cheese.
I served this with sauteed zucchini and it went quite well!!!
Enjoy! I know we did!!!
And now, for the quote of the day: