Pasta dishes always get our culinary creative juices flowing. It's incredibly versatile and the possibilities are endless, not to mention you can cater them to anyones tastebuds or dietary needs. This sun dried tomato and broccoli pasta dish is one that combines several of our favorite pasta dishes of the past, in to one we make time and time again today. What's your favorite pasta dish? Share your recipe and photos with us and we might publish them here on realfoodrealkitchens.com.
12 oz. box of bow tie pasta
3 cloves of garlic thinly sliced
8 oz. heavy cream
1/2 cup sun dried tomatoes sliced
1 pre-baked chicken breast cubed (*optional, you can also use Gardein Chick'n Scallopini)
1 tbsp fresh chopped basil
olive oil (we used Holman Ranch Olive Oil)
salt & pepper to taste (we used a rosemary sea salt by Gustus Vitae)
freshly grated Romano cheese
Boil and strain bowtie pasta al dente as instructed by the box.
Steam broccoli until it is almost tender but still a bit crunchy, We used a microwavable steamer.
Add a tablespoon of olive oil to a large pan on medium heat.
Add garlic and cook until slightly brown.
Add sun dried tomatoes, broccoli, chicken, and pasta and cook for about 5 minutes until all ingredients are hot and well tossed in olive oil.
Add heavy cream and bring to boil. Reduce heat and let sauce simmer until it thickens. Add your basil, salt, and pepper last and allow to cook for another minute or two.
Serve and top with freshly grated Romano cheese. Enjoy!