Who doesn't love going to Carino's and getting their Bowtie Festival Pasta. It's a major favorite here. Well, I found a couple of recipes that tried to duplicate it and I've read them and then done own version. So here it my first Cooking From the Heart recipe post. Enjoy! And be sure to let me know how your version turns out.
Bowtie Festival Pasta
~ Wendy Peatross
Cut two large chicken breasts in half so they are not as thick. Marinate them in 2 T olive oil, 2 T red wine vinegar, italian spices garlic powder and salt and pepper. Cover and marinate about 2 hours. Cook them in a skillet with olive oil until browned. Slice and set aside.
Cook 10 ounces bowtie pasta in boiling salted water.
Heat 2 T butter and 2 T olive oil in a large skillet.
Add:
2-3 garlic cloves, finely chopped
1/4 cup red onion, finely chopped
1/2 cup roma tomatoes, diced
1/2 cup cooked bacon, diced
salt, pepper and garlic salt to taste
sliced chicken
When onions are cooked add:
1/4 cup milk, or half and half
1/4 cup cheese, grated parmsean or montrey jack will work too
Simmer to reduce the milk and cheese.
Add:
15 ounce jar of Alfredo Pasta sauce
cooked bowtie pasta
Combine well and remove from the heat. Let it set to cool for a couple of minutes to thicken. Serve with grated parmesan cheese.
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