As much as we’d like to only feature desserts, sometimes you need real food too. This week’s exclusive recipe is an easy mid-week dinner of chicken strips and bow ties. It can be thrown together quickly and everyone will ask for it over and over and over again!
16 ounces farfalle (bow tie pasta)
2 teaspoons minced fresh garlic
4 tablespoons olive oil
2 pounds skinless, boneless chicken breasts, cut into strips
2 teaspoons basil
¼ teaspoon crushed red pepper
1-1/2 cups chicken broth
¾ cup oil-packed sun dried tomatoes, drained and chopped
½ cup white wine
3/4 cup nondairy creamer
Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet, heat oil to medium-high and briefly sauté garlic. Add chicken strips, basil and crushed red pepper. Cook, stirring, until chicken is browned – somewhere between 5 and 8 minutes. Add broth, sun-dried tomatoes and wine. Bring to a boil; reduce heat and simmer uncovered for about 10 minutes. Stir in nondairy creamer, simmer briefly, and mix with pasta. Serve immediately.