Friday, January 15, 2016

Chicken with Bowties

Well, the race was on and I beat my husband home the other night.  It was a long day for both of us and we were hungry.  I knew that I had some chicken and about half of a box of bow tie pasta in the pantry, so when I got home, I got the frozen chicken out and in my large frying pan with a cup of some of my turkey stock from our Thanksgiving bird.  Next, I chopped up some celery stalks (along with the leaves), an onion, carrot, and celery and got them in the pot as well.  Letting that cook, I started got the pasta water started in another pot.

In about 15 minutes, the chicken was cooked so that I could shred it and I added some breadcrumbs to thicken the broth into a nice tasty sauce and added a can of diced tomatoes.  Covering it and letting it warm up together, I drained the pasta and added it to the dish and voila!

Here's the recipe:

Chicken with bow ties

Chicken pieces, boneless, skinless
3 Tbsp Olive oil
2 stalks of celery, chopped
2 medium carrots, chopped
1 onion, chopped
2 cups of turkey stock
1 can of diced tomatoes
1/2 cup of Breadcrumbs
seasonings to taste:
Sea salt
garlic powder

one half box of bow tie pasta

In a large deep pan, heat up olive oil, add the chicken and let cook for 10 minutes on each side or until cooked enough to shred.  Add the vegetables and broth and let cook for 15 minutes, or until the vegetables are tender.  Shred the chicken and add back to pan along with a can of diced tomatoes. Add the breadcrumbs to thicken the stock into a nice sauce.

In another pot, cook the pasta and drain.  Add the pasta to the meat/vegetables and cover.  Let simmer until completely heated through.    Enjoy!

Serves about 4

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