Quick and Easy: Bowties with Chicken and Fresh Tomato Sauce

Associated Press

This recipe can be made in less than half an hour — a rustic-style, one-dish dinner alla Italiana (especially if you refer to the bowtie pasta as farfalle). This recipe depends on ripe tomatoes; you may want to save it for a day when you visit a farmer's market or store that stocks local, fully ripened tomatoes.

• 1 tablespoon olive oil
• 1 1/2 pounds boneless chicken breasts, cut in 1-inch pieces
• 1 small green bell pepper, cut in 1-inch pieces (about 1 3/4 cups)
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fully ripened tomatoes, coarsely chopped (about 2 cups)
• 1/4 cup sliced black olives
• 3 1/2 cups bowtie pasta (about 8 ounces)

In a large skillet over medium heat, heat oil. Add chicken; cook, stirring often, until browned, about 5 minutes; remove to a plate. Add peppers, garlic, Italian seasoning, salt and pepper; cook and stir until peppers are almost tender, about 5 minutes. Add tomatoes and olives; cook and stir until tomatoes soften and mixture is hot, about 5 minutes.

Stir in reserved chicken; heat only until hot.

Meanwhile, in a large saucepan, cook pasta according to package directions; drain and transfer to a serving bowl. Stir in chicken-tomato mixture. Serve with grated parmesan, if desired.Makes 4 servings.

Nutrition information per serving: 492 cal., 49 g pro., 8 g fat, 55 g carbo.