Bowtie pasta is a type of pasta which is so named because it very closely resembles a bowtie. The sides of the pasta are ridged while the body is plain. There are many pasta recipes in which you can use bowtie pasta but one of the best ways to cook them is in a meat and tomato sauce.
The thick and juicy tomato sauce nicely clings on to the pasta and makes it taste really delicious. The sauce is cooked with the chicken in it and the added Italian spices enhance the flavor of the sauce tremendously. So, if you have guests visiting your home for dinner or you want an easy to make yet delicious recipe for bowtie pasta that you have in your kitchen for quite a long time, you can definitely give this recipe a try.
Difficulty Level: Easy
Servings Per Recipe: 4
Preparation Time Required: 1 hour 10 minutes
Cooking Time Required: 15-20 minutes
1 large pot
1 deep skillet
1 stirring spoon
1 lb. of uncooked bowtie pasta
1 large onion, peeled and diced
4 chicken breasts (trimmed, halved and sliced)
1/4th cup of grated parmesan cheese
1 cup of mushrooms, sliced
2 cups of tomato sauce
A handful of chopped fresh basil
1/4th cup of low sodium chicken stock
4 large tomatoes, diced
2 large cloves of garlic, finely chopped
2-3 tablespoons of Italian seasoning
2-3 tablespoons of olive oil
Salt, to taste
Freshly ground black pepper, to taste
Method Of Cooking
1. To cook this dish, start by working with the chicken breasts. For that, remove them from the refrigerator at least 40 minutes prior to cooking. This will ease out the muscles of the chicken breasts and you will be able to cook them evenly in lesser time. While the chicken breasts are thawing, put the onions, tomatoes, garlic cloves, tomatoes and the mushrooms into a colander and then rinse them individually under slow running water. Once done, shake the colander to drain away the excess water and then transfer the vegetables and the mushrooms to your working table.
2. Now take the mushrooms and cut off their stems so that you can only retain the mushroom caps. Then cut the mushroom caps in medium thick slices. Once done, set aside the mushrooms and then take the onion. Cut the onion in half and then peel off its skin. Then chop the onion in a way to dice it very finely. Follow that by dicing the tomatoes. Finally, take the cloves of garlic and smash those with the back of your knife. Discard the peels of the garlic cloves and then chop them finely. Once done, set aside the vegetables and then take the thawed chicken breasts.
3. Put the chicken breasts on your chopping board and then trim off any excess fat from them. Then holding the top of one of the chicken breasts with your hand, cut it in half by gliding the knife through the middle of the chicken breast so that your knife remains parallel to the chopping board. Trim and cut all the chicken breasts in the same way and then cut the breast halves into fairly thin slices. Now take a large pot and fill it with water. Place the pot on the stove and light up the flame. Set the flame on high and wait for the water to come to a boil.
4. Next, take a skillet and place it on the stove. Turn the knob to maintain the flame on medium and then put 2-3 tablespoons of olive oil into the skillet. Once the oil heats up a little, put the chicken pieces into the skillet and then season them with salt and black pepper. Let the chicken pieces cook on one side for 3-4 minutes and then flip them over with a tong to cook the other side. Once the chicken pieces turn tender and white in color, remove them from the skillet and set aside on a plate.
5. Next, put the chopped onions into the skillet and sauté them for 1-2 minutes or until they turn soft and translucent. Follow that by adding the chopped garlic. Sauté the garlic for another 1 minute or until fragrant and then add-in the mushrooms. Cook the mushrooms for 4-5 minutes or until they become soft and then season the mixture with salt and black pepper. Give a good stir to the mixture and then add-in the diced tomatoes, the chicken stock and the tomato sauce. Taste the sauce to check the seasonings and then add some more salt and black pepper if needed. Finally, add-in the Italian seasoning and then stir the mixture to combine.
6. Let the sauce cook for 2-3 minutes and then add-in the chicken. Stir the mixture to coat the chicken pieces with the sauce and then turn down the heat to medium low. Let the sauce cook uncovered for 5-6 minutes or until some of the water evaporates out and the sauce becomes a little thicker. While the sauce is cooking, check the water in the pot. If it has already come to a boil, add 1-2 teaspoons of salt to it and then tip the bowtie pasta into the boiling salted water.
7. Let the pasta boil until it is cooked al-dente and then drain away the water by tipping the pasta into a colander. Once done, transfer the cooked pasta to a plate and then check the sauce. Add half of the chopped fresh basil to the sauce and stir it to combine. Let the sauce cook for 1 minute more and then ladle out the sauce on the top of the pasta. Finally, sprinkle the rest of the chopped basil and the grated parmesan cheese on top to serve.
1. Do not add salt to the water before it comes to boil. You should add the salt only once the water comes to a boil.
2. You can also toss the pasta in the prepared sauce if you want to serve the pasta mixed up with the sauce.