Sally & Karen's Recipe Of The Week: Mr. Bowjangles Bow-Tie Pasta & Chicken
Mr. Bowjangles Bow -Tie Pasta With Chicken
I never used to cook that much. Every now and then and I was not very adventurous. Then one summer we went to the Karen and Steve home in Canada. (Beautiful by the way) Karen made us dinner a few times and it was always delicious. She inspired me to start cooking! This dish is one of the first she made for us and it is so yummy. No need to double the sauce, I've already done it in this recipe.
Here is what you need:
4 boneless, skinless chicken breasts
½ cup reduced sodium soy sauce
4 TBS honey
3 to 4TBS fresh lime juice
2 tsp (or more) minced garlic
2 TBS olive oil
2 TBS balsamic vinegar
2 TBS Dijon mustard
½ cup sun dried tomatoes(Not oil packed)
8 ounces of bow tie pasta (uncooked, about 5 cups dry)
3 cups broccoli florets
½ cup chopped green onion
Here is what you need to do:
Cut the chicken breast into 1 inch cubes and place in a shallow glass baking dish.
In a small bowl mix together soy sauce, honey, lime juice, oil, vinegar, garlic and mustard. Taste it and alter how you like, more lime, soy, etc. Pour mixture over chicken and make sure all the chicken is well coated.Place in fridge for 30 minutes.
Put the sun dried tomatoes in a heat safe bowl.Pour one cup of hot water over tomatoes and let seep for 15 minutes.Drain tomatoes and chop them.Set aside.
Transfer the chicken and the marinade into a large non-stick skillet.Cook and stir over medium heat until chicken is cooked through, about 6 minutes.
Cook pasta according to package directions, minus a minute, you don’t want to overcook the pasta because it will continue cooking in the sauce.Add the broccoli to thepasta potabout 2 minutes before you are going to drain the pasta.Also before you drain the pasta get a cup of the pasta water just in case you want to add a bit to the sauce.
Put the pasta and broccoli in the pan along with the tomatoes and green onion.Get it all combined and serve!Let’s Eat!!