Literally ‘butterfly’ in Italian, this is pasta shaped like little butterflies or bow-ties.
Tomato sauces cling well to farfalle because it’s a relatively small pasta shape with a large surface area.
Chicken and Bow Tie Pasta
Author: Fazila Olla-Logday
Recipe type: Main
Serves: 6
Literally ‘butterfly’ in Italian, this is pasta shaped like little butterflies or bow-ties. Tomato sauces cling well to farfalle because it’s a relatively small pasta shape with a large surface area.
Ingredients
- • 250gr Bow-Tie or Farfalle Pasta
- • 4 chicken breasts cut into bite size pieces
- • Glug of olive oil
- • 1 400ml can tomato puree
- • ½ cup water
- • ½ teas chilli flakes
- • 250gr pkt of sliced mushrooms
- • 1 medium Green Pepper, long thin slices
- • 1 medium RedPepper, long thin slices
- • 4 cloves of garlic, minced
- • 2 tbles Sweet Chilli Sauce
- • Salt to taste
- • Handful of chopped coriander
Instructions
- Bring a large pot of water to a boil. Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Once the oil is hot, add the chicken to the pan together with the minced garlic and salt to taste.Brown on all sides,for about 10 minutes.
- Stir in the mushrooms, and the chilli flakes and cook for another 5 minutes.
- Add peppers and tomato puree, water and sweet chilli sauce.
- Sauté until all vegetables are tender but still firm.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed and chicken has cooked through. Add the farfalle and toss into the sauce.
- Stir through the chopped coriander and serve.
