Farfalle with Chicken Capers & Sundried Tomatoes

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Farfalle with Chicken Capers & Sundried Tomatoes is tossed with fresh spinach and arugula in a delicate velvety sauce made with white wine, butter, chicken broth, and light cream.  This fabulous pasta dish is made with 5 healthy ingredients which turn it into a satisfying, one-plate meal!!  Ready in under 30 minutes.  A simple meal and easy to make – but big on flavor!

 

My family was craving pasta the other night and since this one turned out so good, I had to post it.

Farfalle with Chicken Capers Sundried Tomatoes and Spinach happens to be one of my family’s favorite dishes for dinner.  And quite frankly, I love it too because it’s super easy for me to put it together in no time.

The creamy sauce is created in minutes and it’s the secret to this amazing pasta dish.  It’s very light, delicate and very tasty.

Not heavy or weighed down with a ton of fat or calories.

The velvety sauce came together very quickly with a few staple ingredients.  Plus, everything is cooked in one large skillet, which made this perfect for easy cleanup!

 

 

 

 

For More Tasty Pasta Dishes like this one… check out these!

• Pasta with Veal in Lemon Sauce

• Angel Hair Pasta with Citrus Sauce

• Pasta with Smoked Salmon in Creamy Sauce

• Orecchiette with Sausages and Spinach

• Pasta with Chicken Peas, Mushrooms, and Sun-Dried Tomatoes

 

 

Yield: 4 to 6

Farfalle with Chicken Capers Sundried Tomatoes and Spinach

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Farfalle pasta gets tossed with chicken, capers, sundried tomatoes, fresh spinach, and arugula in a delicate velvety sauce made with white wine, butter, chicken broth, and light cream. Dinner is ready in less than 30 minutes!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. butter
• 1/8 tsp. crushed red pepper flakes
• 4 garlic cloves- sliced
• 3 skinless chicken cutlets- cut into 2-inch strips
• 1/2 tsp. salt
• fresh cracked pepper to taste
• 1 Tbsp. capers
• 5 to 6 sundried tomatoes in oil - chopped
• 1/2 cup white wine
• 2/3 cup vegetable broth
• 1/3 cup heavy cream, or half-and-half light cream
• 1 pound Farfalle (bow-ties) pasta
• 1 package
• 3 cups packed mixed fresh baby spinach and baby arugula
• grated Parmesan cheese, at the table for serving

Instructions

1. In a large skillet, on medium heat, heat olive oil, butter, red pepper flakes, and garlic. Sauté garlic until golden, about 2 minutes. Add chicken, salt and pepper, and sauté until chicken is fully cooked about 4 minutes.
2. Add capers, sundried tomatoes, and white wine and reduce heat to simmer for 2 minutes. Add in vegetable broth and cover with a lid. Continue to simmer until the broth is heated through.
3. Then stir in the cream and simmer until cream slightly thickens. Turn off the heat.
4. Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add farfalle (bow-ties) pasta and cook pasta until al-dente, about 6 minutes. Reserve 1/4 cup of boiling water and set aside.
5. Drain pasta. Transfer pasta back into the pot. Slowly, transfer the entire skillet with the chicken mixture and cream sauce into the pot. Add in fresh baby spinach and arugula and the reserved water. Toss the pasta until everything is well combined. Remove from heat.
6. Serve into individual bowls with grated Parmesan cheese at the table.
7. Serves 4 to 6

 

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Thanks for stopping by!

Anna and Liz