A pretentious name for a sublime dish: Bowtie Pasta with Chicken and Pesto. – Chef John
1 lb Farfalle (bowtie) pasta
2 lbs ground white meat chicken
1 Tbsp minced garlic
1 Tbsp ground black pepper
2 large green peppers, seeded and diced
2 small jars prepared pesto (6.7 oz each) or 14 oz freshly prepared pesto
3 Tbsp dried garlic chips (for garnish) (Optional)
In a large cooker, bring 5 quarts of salted water to a boil. (It is said that Italians believe your pasta water should be as salty as the Mediterranean.) Add Farfalle and cook per directions (normally12-14 minutes) to al dente and drain.
While water is coming to a boil (and pasta is cooking) take a large skillet, add ground chicken, garlic and black pepper. Cook until chicken is done and crumbled. Drain off any excess liquids from the skillet that may have accumulated. Add diced green peppers and stir to combine.
Once pasta is cooked and drained, add to the chicken and pepper mixture. Stir to combine. Add pesto and stir to combine again. You’re making sure that every bite will be as flavourful as the last.
If desired, sprinkle top with dried garlic chips. Here at The Wannabe Gourmet, we love garlic, so it’s always desired!
Serves 8, alongside toasted, crusty garlic bread.
