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Recipes

Because food should taste good.

Chicken Farfalle

This is a recipe (orginally "Chicken & Bowties") that I got from my sister. Over the past several years I've modified it a bit. It reminds Randy of Chicken Caccitore and he likes to point out that technically, it is a caccitore since it's "cooked with tomatoes." I did let him "Italianize" the name a bit. You can call it whatever you like! The recipe calls for cracked rosemary. You can use regular rosemary but cracked is much easier to eat because it won't stab you in the mouth.

  • 2/3 C kosher salt
  • 2/3 C sugar
  • 1 qt water
  • 1-2 lbs boneless chicken, brined, then cut in strips
  • 2 cans (14 oz) DelMonte Italian Recipe Stewed Tomatoes
  • small onion, finely chopped
  • 2 C sliced button mushrooms (fresh)
  • 2-3 cloves garlic, pressed or minced
  • tsp cracked rosemary
  • C Romano or Parmesan cheese, grated
  • 1-2 T olive oil

In large bowl or zipper freezer bag dissolve kosher salt and sugar in water. Add chicken and refrigerate for 30 minutes. (This step is optional but it makes a big difference. The chicken will be much more tender, juicy & flavorful!)

While chicken is brining, puree tomatoes in blender. In medium saucepan, heat pureed tomatoes to boiling. Reduce heat and simmer uncovered about 20 minutes.

Meanwhile, in a large saute pan, saute onion in a little olive oil. Once onions are translucent add garlic and chicken (and more oil, if necessary) and saute until the chicken is browned, stirring occassionally.

Add tomatoes, rosemary, and mushrooms to the pan. Simmer covered for about 10 minutes, until chicken is done.

Serve over farfalle (bowtie) or other pasta. Top with cheese.

Serves 4-6.

Copyright © 2005 by Randy Cox