Farfalle with Chicken Capers & Sundried Tomatoes is tossed with fresh spinach and arugula in a delicate velvety sauce made with a few simple ingredients. Satisfying and delicious, this farfalle with chicken capers & sundried tomatoes is a fabulous one-dish meal! Simple, easy, and ready in under 30 minutes.
Reasons to LOVE Farfalle with Chicken Capers & Sundried Tomatoes…
- Not only my family loves this dish, but I love it too because it’s super easy for me to put dinner on the table in no time.
- The creamy sauce is created in minutes and it’s the secret to this amazing pasta dish.
- The sauce is very light, delicate, and very tasty.
- It is not heavy or weighed down with a ton of fat or calories.
- The velvety sauce comes together quickly and with a few staple ingredients.
- Fresh healthy greens are added to give additional nutrients along with some vibrant color to the dish.
- Best of all, everything is cooked in one large skillet, which made this perfect for easy cleanup!
Ingredients Needed for this Pasta Dish…(full recipe card below)
For this recipe, you will need the following 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
- 3 cups packed mixed fresh baby spinach and baby arugula
- grated Parmesan cheese, at the table for serving
How to make Farfalle with Chicken Capers Sundried Tomatoes…
1. First, Prepare the Chicken: take one package of chicken cutlets and cut each cutlet into 2-inch strips.
2. Next, Cook Chicken: sauté the chicken in a large, deep skillet with olive oil, butter, garlic, and red pepper flakes.
3. Finally, Make the Sauce: add in the capers, sundried tomatoes, white wine, vegetable broth, and some half-and-half cream, and simmer for a few minutes more and the sauce is done!
4. Meanwhile, toss the pasta into a pot of boiling water. When Farfalle pasta is ready, drain and then toss all ingredients together.
5. At the last minute, throw in a handful of fresh baby spinach and baby arugula into the mix.
*QUICK NOTE: …by all means, feel free to add the “fresh greens” in as much as you like, they will quickly wilt into the mix.
And serve!
Farfalle with Chicken, Capers & Sundried Tomatoes contains all the carbs, protein, and healthy greens in one dish – makes this a win-win in all categories!
Loaded with so much flavor and textures, a one-dish meal, or one-pot wonder – or whatever you may call this dish, you can be sure it’s loaded with deliciousness!
Farfalle with Chicken Capers Sundried & Tomatoes happens to be one of my family’s favorite dishes for dinner.
It is so good, everyone will ask for seconds! I loved the fact it took about 20 minutes to get it to the table.
…and the rave reviews coming from my family were even better!
Need a suggestion on a particular wine that would go well with this pasta dish? We recommend a simple, refreshing, light white wine like a Pinot Grigio from the Alto Adige region of Italy, which would work very well with this dish.
Cheers and ENJOY!!
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
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
- 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.
- 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.
- Then stir in the cream and simmer until cream slightly thickens. Turn off the heat.
- 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.
- 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.
- Serve into individual bowls with grated Parmesan cheese at the table.
- Serves 4 to 6
9 Comments
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March 11, 2017 at 9:54 amLooks so delicious.I like this recipe.I will try this.Thanks a lot for this wonderful recipe.
annaliz
March 11, 2017 at 2:59 pmYou're welcome!!
annaliz
January 21, 2017 at 2:50 pmThank you Sandra! I make this dish often and started creating variations from this one recipe years ago. Skillet meals are fast for me. It's my "go-to" meal when I am short for time in the kitchen. Hope you get to try this recipe. Have a great weekend!
Sandra
January 21, 2017 at 12:13 pmAnother gorgeously tasty dish to try. Oh my! I'm going to have to start a new folder of 'delicousness'!
SavoringTime in the Kitchen
November 16, 2014 at 8:19 pmWe love capers too. This sounds wonderful and not too heavy!
annaliz
November 17, 2014 at 3:33 amThat's what we love about this dish, because it's not heavy at all- your family will ask for seconds for sure! Enjoy!
[email protected] is How I Cook
November 13, 2014 at 10:14 pmYour husband has great taste! I love this combo of ingredients and I am so ready for pasta! Plus bow ties are just so dang cute!
annaliz
November 14, 2014 at 3:06 amThanks Abbé!