On Line Cookbook
Butterfly Pasta
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Rosalind Fraser

Serves/Makes:4 or more

  • butterfly or bowtie pasta
  • 1 tbsp (15 ml) olive oil
  • 1-2 boneless,skinless chicken breasts,cut into small pieces
  • freshly chopped mushrooms
  • 3/4 cup (175 ml) chopped sun-dried tomatoes
  • 1 bunch cilantro, chopped
  • red pepper flakes
  • Cook the pasta according to package directions.
  • When done, remove from heat and add a cup of cold water to the hot cooking water. This will keep the pasta warm, but it won't be able to continue cooking.
  • Heat the olive oil in a large sautee pan.
  • Add chicken and cook until no longer pink.
  • Add mushrooms and sundried tomatoes.
  • Saute for about 5-10 minutes or until mushrooms give off liquid.
  • Add cilantro and red pepper flakes.
  • Serve immediately.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.