April 6, 2009

chicken farfalle pasta

These tender chicken fillets were served over farfalle pasta in tomato sauce for a simple dinner idea. I like to have a few fun pasta shapes in hand like farfalle for quick meals like this. I used canned crushed tomatoes for the pasta sauce and flavored it with Italian seasoning, fresh garlic, fresh parsley, salt, pepper and olive oil. The chicken fillets were thinly sliced, then seasoned with salt and pepper and lightly breaded with whole wheat flour. Shake off excess flour before pan frying in olive oil. Cook them through, set aside and keep warm while tossing the farfalle pasta in tomato sauce. Arrange the pan fried chicken on top of the farfalle pasta and serve garnished with chopped fresh parsley. Grated parmesan cheese may be sprinkled on top as well.

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