Tied with a bow

I tried a new recipe last night and it was a hit with everyone. Well, everyone but the boy. But we all know he’s picky.

CHICKEN BOW-TIE PARMESAN

  • 1 package (12 ounces) bow-tie pasta
  • 2 pounds boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 tbsp minced garlic
  • 1 jar (28 ounces) pasta sauce
  • 1 cup whipping cream
  • 3 tbsp chopped fresh basil leaves or 1 tbsp dried basil
  • 11/2 cups mozzarella cheese
  • 1 cup shredded Parmesan cheese

Preheat the oven to 350 degrees. Cook the pasta according to the package directions; drain.

Cut the chicken breasts into 1/2-inch strips. Sprinkle the strips with the salt and pepper.

Heat the oil in a large skillet over medium heat. Add the seasoned chicken. Cook, stirring occasionally, until the chicken is no longer pink, about six minutes. Remove the chicken from the pan with a slotted spoon and set aside.

Add the onion and garlic to the skillet. Cook, stirring occasionally, until the onion is softened. Add the pasta sauce and increase the heat to high. Bring the sauce to a boil. Reduce heat to medium-low and simmer the sauce for about five minutes.

Stir in the browned chicken, cream and basil into the pasta sauce in the skillet. Spoon the cooked pasta into an ungreased 13-by-9-inch baking dish. Spoon the pasta sauce over the top. Sprinkle evenly with the mozzarella and Parmesan cheese.

Bake until bubbly and the cheese is lightly browned, about 25 minutes.

Recipe courtesy of Great American Home Baking

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