Bow Ties with Spicy Chicken

Bow Ties with Spicy Chicken
Servings: 8 Yield: 8 first-course or 4 main-course servings


  • 2 tablespoons salt
  • 1 1/4 pounds fresh farfalle pasta (or 1 pound dried)
  • 4 4 ounces boneless, skinless chicken breast halves (cut into bite-sized pieces)
  • 2 cups broccoli pieces
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • Pinch of salt
  • 3 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup tomato puree
  • 1 cup pitted oil-cured black olives (preferably Italian)
  • 2 tablespoons drained capers
  • Grated pecorino cheese

Make It

1. Bring to a rolling boil in a large pot 6 quarts water and salt.

2. Add and cook until tender but firm fresh (or dried) pasta.

3. Meanwhile, combine in large bowl chicken breast halves, broccoli pieces, grated lemon zest, ground red pepper, ground black pepper and pinch of salt.

4. Heat in large skillet over high heat olive oil. Add chicken mixture and cook, stirring, until browned, about 5 minutes. Stir in dry white wine, tomato puree, olives and capers. Simmer, uncovered, 5 minutes.

5. Drain pasta and toss with sauce. Serve with grated pecorino cheese.