Ingredients
1 large onion julienned —1 red bell pepper
seeded and julienned—2 cups white dry wine—8 oz chicken stock—2 tbsp. of essence—-flour for coating—1 tsp. sea salt—3 tbsp salt for pasta water— 2 tbsp. of dried thyme—2 tbsp. dried parsley—4 tbsp extra virgin olive oil—–2 tbsp butter or margarine—-1 lb chicken breast sliced in strips—1 lb. bow tie or pasta of choice
Preparation
bring water and 3 tbsp. salt to a boil and add pasta—– in a non stick saute pan heat 2 tbsp. olive oil and 1 tbsp of butter over med heat—-cut chicken into 1" strips, coat in flour and essence then lightly saute each side— remove chicken, add remainder of olive oil and butter to pan— saute onion and pepper until they slightly soften, about 3-4 minutes—-add thyme, parsley and wine— reduce by 1/2 then add chicken stock–cook down for 1 minute and add chicken back to pan— cook dowmn for 3-5 minutes and bring finshed, drained pasta to the pan— top off with swirl of extra virgin olive oil——–
