Pasta…most countries have some version of it. Stretchy, tender dough briskly boiled until it turns to the most fabulous chewy and creamy morsels of pasta. Getting picky eaters to have some veggies can be challenging, but this pasta is a great way to get them to have important protein and fresh veggies in a delicate butter sauce.
Recipe
1 pound Bow tie (Farfalle) Pasta
1/2 pound boneless skinless chicken breast diced
1/2 pound halved baby heirloom tomatoes
1/2 a large yellow onion diced
1/2 pound broccoli
1/2 cup grated parmigiano reggiano
Sauce:
1 stick of salted butter
3 large cloves minced garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
In a large dutch oven, bring water to a rolling boil. Add 2 tablespoons salt and 2 tablespoons olive oil. Cook bow tie pasta for approximately 8 minutes or until just al dente. While the pasta is cooking cut broccoli into small florets and halve heirloom tomatoes. When the pasta is finished cooking, remove from the water without draining the water. Next, add the broccoli to the pasta water and blanch for 2 minutes before draining and shocking under cold water to stop the cooking.
In the same pan, add the diced onion to 2 tablespoons of olive oil, after one minute, add in chicken and brown. After two minutes, add a stick of butter, minced garlic, and oregano, cooking them to release the oils into the butter.
Take the broccoli and add that back to the chicken and the sauce. Add in the pasta and stir. Top with the shredded parmesan cheese and chopped parsley.
Pair with white wine such as Sauvignon Blanc or Chardonnay.