Categories: Chicken /

Ingredients

• Skinless boneless chicken cut into bite size pieces
• Mixture of flour, oregano, basil and thyme
• Roma tomatoes-diced (6-8)
• Sundried tomatoes-diced (6-8)
• Garlic cloves minced (4)
• Bay leaves (2-3)
• Chicken broth or bullion (1/3-1cup)
• Parmesan cheese (1/2 cup plus more)

Directions

1. I don’t use measurements on this since it is all by taste and how much I need to make for dinner. So the parenthesis are just approximates.

2. Dredge chicken in flour mixture.

3. Heat pan with some olive oil and brown chicken.

4. While chicken is browning, begin heating water for a box of pasta-bowties, shells

5. whatever you have on hand.

6. Cook, drain pasta.

7. When chicken is done cooking, remove from skillet and keep warm.

8. In chicken pan add the remaining ingredients, bring to boil then

9. simmer for 5 minutes to blend flavors.

10. Remove bay leaves.

11. Combine tomato mixture, pasta and chicken in large pot.

12. Stir in parmesan cheese and sprinkle more on top.

13. Serve and enjoy!

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