December 17, 2011

Farfalle with chicken and Italian herbs

What you need: Serves 4-5
16 oz farfalle pasta, cooked and drained
2 cups of pasta sauce
2 cups boneless chicken
2 Tbsp Olive Oil
2 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 tsp crushed fresh garlic
1 tsp dried Italian herbs (oregano, parsley and basil)
1/2 tsp or more crushed red pepper flakes
Salt to taste
1/2 cup of grated cheese of your choice

Marinate the chicken with a Tbsp olive Oil, vinegar, lemon juice, herbs and red pepper flakes. 

Refrigerate the mixture for about 30-45 minutes.

In a wok or deep saucepan, add in olive oil. Toss in the red onions and peas, Saute for a minute on high. Add salt and garlic. 
Add in the marinated chicken and let cook on medium while stirring for the first 2 minutes. Bring the heat down to low. Let the chicken cook through.

Cook the pasta as per instructions on the box. Drain the hot pasta, and toss them into the saucepan after the chicken has cooked through. 

Spoon pasta sauce over hot farfalle. Garnish, if desired, with additional herbs and olive oil. Serve with a sprinkle or cheese. Enjoy!