Skillet Bowtie Chicken with Sundried Tomatoes


3 tablespoons olive oil, divided

3 teaspoons garlic salt

½ teaspoon black pepper

2 to 3 boneless chicken breasts, cut in 1 to 2 inch pieces

½ cup diced yellow pepper

½ cup diced red pepper

2 to 3 cloves garlic, minced

2 teaspoons dried marjoram

½ cup dry white wine

1 cup chicken stock

¾ cp heavy cream

¼ cup oil packed sun dried tomatoes, diced

16 ounces bow tie pasta, cooked al dente

½ cup shredded Parmesan cheese

2 to 3 tablespoon fresh chopped basil or Italian parsley


In a large skillet heat 2 tablespoons of the oil. Add chicken. Season it with garlic salt and pepper. Cook a few minutes until browned on both sides. Add remaining oil and peppers. Cook for another minute. Add garlic and marjoram and cook 30 seconds, stirring constantly. Add wine and chicken stock and bring to a boil. Add heavy cream and simmer a few minutes untll sauce reduces down a bit. Stir in pasta and toss to coat. Serve with Parmesan cheese and basil or parsley on top.

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