Sautéed Chicken, Mushrooms and Sun-dried Tomatoes over Farfalle

FREE RECIPE PREVIEW

Ingredients — preview

• a/n coarse salt
• 1 pound farfalle pasta or penne or bow-tie
• 1 tablespoon olive oil
• 3 each chicken breast skin off and cut into 1/2 inch cube
• a/n coarse salt
• a/n black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 medium shallots minced (about 1/4 cup)
• 1/4 cup sun-dried tomatoes julienned
• 4 cloves garlic minced

Preparation — preview

1. Bring a 6-8 quart stock pot of salted water to a boil over high heat.
2. Cook the pasta just short of al dente. Remove the pasta, drain and toss with 1 tablespoon of olive oil. Spread on a sheet pan and allow to cool. Hold for service.
3. Split each chicken breast half length-wise and slice into 1/2-inch cubes.
4. Preheat a large sauté pan over medium-high heat and season the chicken with salt and pepper.
5. Add 1 tablespoon of oil to the pan and sauté the chicken until just cooked through (the chicken will be added back to the sauce later to finish cooking). Remove the chicken and reserve.
6. Add butter and oil over medium heat to the sauté pan and heat until foaming; add shallots and sun-dried tomatoes and cook, stirring occasionally, until softened, about 4 minutes.
7. Add the chile flakes and cook another 30 seconds.