Bow-tie Chicken Confetti

Name: Bow-tie Chicken Confetti
Ingredients: 6 ounces bow tie pasta; 1 teaspoon canola oil, plus; 1 tablespoon canola oil; 8 ounces boneless skinless chicken breasts, cut into 12 to 15 chunks; salt and pepper; 12 cup sun-dried tomato, chopped; 14 cup boiling water; 2 cloves garlic, minced; 12 green bell pepper, seeded and chopped; 1 teaspoon italian seasoning; 1 cup chicken broth; 2 teaspoons cornstarch; 2 tablespoons cold water; 12 cup fresh basil leaf, cut into strips; 6 ounces low-fat cheddar cheese

15 ingredients

5 steps

Ingredients

6 ounces bow tie pasta
1 teaspoon canola oil, plus
1 tablespoon canola oil
8 ounces boneless skinless chicken breasts, cut into 12 to 15 chunks
salt and pepper
12 cup sun-dried tomato, chopped
14 cup boiling water
2 cloves garlic, minced
12 green bell pepper, seeded and chopped
1 teaspoon italian seasoning
1 cup chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
12 cup fresh basil leaf, cut into strips
6 ounces low-fat cheddar cheese

Directions

1

Cook pasta according to package directions, approximately 10-12 minutes.
2

Heat skillet; coat bottom with 1 teaspoon oil; brown chicken on all sides and cook 3-5 minutes, until done; season with salt and pepper and set aside.
3

Cover sundried tomatoes with boiling water to rehydrate; saute garlic and green pepper with 1 tablespoon oil until slightly softened; add tomatoes, herbs and chicken broth and heat to boiling.
4

Dissolve cornstarch in cold water; add slowly to boiling broth mixture; stirring briskly to slightly thicken; stir in chicken, cheddar cheese and basil; heat gently until cheese is melted.
5

Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.