Food & Recipes

Bow Ties With Chicken and White Bean Sauce

by Kathy Gunst

Bow Ties With Chicken and White Bean Sauce

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 6 

1 lb bow ties (farfalle)
1 1/2 Tbs olive oil
2 cloves garlic, chopped
1 lb boneless, skinless chicken breast, cut into cubes, or
2 1/2 cups cubed, cooked chicken
2 cans (14 oz) white (canellini) beans, drained
1 tsp dried thyme
Salt and freshly ground black pepper
1 cup canned crushed tomatoes
1/2 cup water or dry white wine
6 Tbs grated parmesan cheese

Drizzle pasta with oil; sprinkle with cheese.

1. Cook bow ties (see package directions). Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and cook 30 seconds; add chicken and raise heat to high. (If using cooked chicken, go to step 2.) Saute; stir constantly, 5 minutes, or until lightly browned.

2. Reduce heat to medium; add beans, thyme, salt, pepper, tomatoes, and water or wine. Simmer for 8 minutes, stirring frequently.

3. Taste the sauce for seasoning, then spoon over the bow ties. Drizzle with the remaining 1/2 tablespoon of oil, and sprinkle with parmesan cheese.

PER SERVING (2 1/4 cups): 593 calories, 8 g fat (1.9 g saturated), 211 mg sodium, 48 mg cholesterol. This dish is high in both fiber and lycopene.