Monday, July 19, 2010

Summer Farfalle

Alysia's Summer Farfalle

I adapted this recipe from Pioneer Woman's Farfalle with Zucchini. I sort of took her recipe and just added a bunch of ingredients I thought would add to the flavor. I happen to love it myself. I love the way the flavors of the fresh herbs really pop and I just love Farfalle pasta! Hope you enjoy it as much as me!

2 large chicken breasts, cubed
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
3/4 pkg. mushrooms, sliced
1 pkg. cherry tomatoes, halved
1 medium onion, diced
2-3 cloves minced garlic
3/4 c. heavy cream
3/4 can chicken broth
1-2 tsp. cornstarch
2 c. Parmesan cheese
steak seasoning, salt, pepper, garlic salt to taste
fresh herbs (For the herbs, I used parsley, oregano and basil, but lemon thyme would also be really good.)
Box of Farfalle noodles, cooked and drained

To prepare chicken:
For this rendition, we used a lemon pepper marinade, oregano and basil. However, you can just stir fry the chicken in oil with salt and pepper as well. The lemon pepper marinade did give it a yummy fresh flavor though.
Cook the chicken completely and set aside.

For Veggies:
Stir fry your zucchini and yellow squash in a bit of oil in the same pan you cooked your chicken.
Do not cook completely, overcooking is no good!! Just coat everything completely in oil and  cook for about 2 minutes. Remove the zucchini and squash and set aside with the chicken.

Use wire whisk to scrape off bits from bottom of pan, add a little more oil and saute the mushrooms. Again, don't cook all the way. Remove from heat and add to chicken mix.

Add a bit more oil and saute the onion and garlic. Once onion is translucent, add cherry tomatoes. Toss all to coat evenly in oil.

In a separate small bowl, mix 3/4 can chicken broth and 1-2 tsp. cornstarch or arrowroot. You don't want it thick or heavy, but like a thin sauce consistency. Once this is the right consistency pour it into the onion/garlic/cherry tomato mixture.

Stir this around and then add 1/2 -3/4 c. heavy cream. Stir again. Let thicken for a few minutes. Add seasonings (Steak seasoning, garlic salt etc.) to taste.

Then add your veggies and chicken back in. Stir evenly. If your sauce is not thick enough within another few minutes, add more cream. If it's too heavy/thick, add chicken broth.

To prepare dish:
Get a casserole dish, 2 qt. corning ware dish, or 9x13 pan. Put cooked pasta on the bottom of the dish.
Top with large handfuls of all your fresh, chopped herbs. Spread evenly. Top with Parmesan cheese and then your sauce/veggie mixture. Top with more Parmesan cheese.

Bake at 350 for 10-15 minutes, or microwave for 5 minutes.
Eat and enjoy!!