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Bow Tie Pasta With Chicken And Green Olives

Fettuccine.Inn's picture
Ingredients
  Farfalle 12 Ounce
  Bow tie pasta 12 Ounce (Farfalle)
  Pancetta 3 Ounce, diced
  Spicy sausage 3 Ounce, casings removed
  Sausage 3 Ounce
  Fresh rosemary/1/2 teaspoon dried rosemary 2 Tablespoon, chopped
  Rosemary 2 Tablespoon, dried
  Sage 2 Tablespoon, dried
  Fresh sage/1/2 teaspoon dried sage 2 Tablespoon, chopped
  Garlic 3 Clove (15 gm)
  Garlic 3 Clove (15 gm), minced
  Pitted green olives 15
  Green olives 15
  Hot pepper flakes 1 Pinch
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Cornstarch 1 Tablespoon
  Chicken 6 Ounce, cooked
  Chicken 6 Ounce, cooked and thinly sliced
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a large pot of boiling salted water, cook bow tie pasta 8 to 10 minutes until al dente.
2. To prepare the sauce, in a large skillet, cook pancetta and sausage meat over medium-high heat, stirring to break up, until the color of the sausage is no longer pink, about 5 minutes.
3. Stir in rosemary, sage, garlic, olives and hot pepper flakes and cook for 2 minutes with frequent stirring.
4. Stir in chicken stock and lemon juice and cook for 5 minutes.
5. In 1 tablespoon (15 ml) cold water dissolve cornstarch, stir into sauce and cook until thickened, for about 2 minutes.
6. Stir in chicken, cook until heated through and season to taste with salt and pepper.

SERVING
7. Toss drained pasta with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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