Categories: Chicken /
Ingredients
- Skinless boneless chicken cut into bite size pieces
- Mixture of flour, oregano, basil and thyme
- Roma tomatoes-diced (6-8)
- Sundried tomatoes-diced (6-8)
- Garlic cloves minced (4)
- Bay leaves (2-3)
- Chicken broth or bullion (1/3-1cup)
- Parmesan cheese (1/2 cup plus more)
Directions
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I don’t use measurements on this since it is all by taste and how much I need to make for dinner. So the parenthesis are just approximates.
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Dredge chicken in flour mixture.
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Heat pan with some olive oil and brown chicken.
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While chicken is browning, begin heating water for a box of pasta-bowties, shells
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whatever you have on hand.
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Cook, drain pasta.
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When chicken is done cooking, remove from skillet and keep warm.
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In chicken pan add the remaining ingredients, bring to boil then
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simmer for 5 minutes to blend flavors.
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Remove bay leaves.
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Combine tomato mixture, pasta and chicken in large pot.
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Stir in parmesan cheese and sprinkle more on top.
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Serve and enjoy!