MAKES: 7 servings
Ingredients
- 5-1/4 cups uncooked bow tie pasta
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 tablespoon butter
- 1 tablespoon essential olive oil
- 2 eco-friendly onions, chopped
- 2 garlic clove cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomato plants, undrained
- two tablespoons minced fresh parsley, divided
- 1 tablespoon each minced fresh tulsi, thyme and oregano or 1 teaspoon each dried tulsi, thyme and oregano
- 1/4 teaspoon pepper
- 2 teaspoons corn starch
- 1/2 cup reduced-sodium chicken broth
- 3/4 pound cooked large shrimp, peeled and deveined
- 3 plum tomato plants, diced
- 10 large pitted ripe olives, sliced
- Minced fresh parsley, optional
Directions
- Prepare pasta based on package directions. Meanwhile, inside a large nonstick skillet, saute chicken in butter and oil until no more pink. Add onions and garlic clove prepare one minute longer. Stir within the canned tomato plants, parsley, tulsi, thyme, oregano and pepper.
- Combine corn starch and broth until smooth stir in to the pan. Provide a boil prepare and stir for just two minutes or until thickened. Add some shrimp, plum tomato plants and olives heat through. Drain pasta serve with chicken mixture. Sprinkle with parsley if preferred. Yield: 7 servings.
Initially printed as Bow Ties with Chicken Shrimp in Healthy Cooking Feb/March 2009, p53