Joy Philbin's Pasta a la Passion
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 3/4 pound boneless, skinless chicken breasts, cut into strips
- 2 cups small broccoli florets
- 1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
- 2 tablespoons chopped, fresh basil
- A pinch red pepper flakes
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 1 to 2 tablespoons butter
- 1/2 pound bow-tie pasta, cooked
- Parmesan cheese, freshly grated
In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.
Add chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.
Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.
Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and chicken broth. Season to taste with salt and pepper.
Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.