Farfalle with Chicken Capers & Sundried Tomatoes

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.

 

Farfalle with Chicken Capers & Sundried Tomatoes

This recipe for Farfalle with Chicken, Capers & Sundried Tomatoes contains protein, carbs, and super greens in one dish – making this a win-win meal for dinner.

Packed with flavor and various textures, this one-dish meal, often referred to as a one-pot wonder, guarantees fresh-tasting and deliciousness! It is AMAZING!

 

Reasons we LOVE this recipe

• Super easy to get dinner on the table in no time.
• The sauce is very light, delicate, and very tasty, and, it’s made in minutes! It is not heavy or weighed down with a ton of fat or calories, and it’s made with a few ingredients.
• Fresh 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 makes this perfect for easy cleanup!

Ingredients Needed for this Pasta Dish…

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 and Sundried Tomatoes

(*Our full printable recipe card is located at the bottom)

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. Then serve!

*QUICK NOTE: …by all means, feel free to add additional “fresh greens” and – as much as you like. They wilt quickly into the mix.

Storing & Reheating

• Store any leftovers in a sealed container and keep it chilled in your refrigerator. It will stay fresh for up to 2 days.
• You can reheat this pasta dish in a microwave, and for about one minute or less, or reheat some in a small skillet on stove top, until its reheated through.

A fabulous dinner

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!

Also, serve it with 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!

Additional Italian Recipes…

• 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
  

Hey friends, are you cooking with us?  If you try this delicious farfalle with chicken capers & sundried tomatoes let us know and leave a comment and a star rating below!  Your comments with variations will help everyone who reads them. And thank you! 🙂

 

Happy Cooking! 🙂

Thanks for stopping by…

xo anna and liz