Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Sliced Chicken with Farfalle


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




serves 2

Delicious, when paired with
Bella Sera® Delle Venezie Merlot

1 lb. Boneless, skinless chicken breast
1 T Olive oil
1/4 Cup Red wine vinegar
1/4 teaspoon Garlic powder
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
8 oz. Farfalle, cooked and drained
1/2 jar (or 13 oz.) High quality tomato-based pasta sauce
Salt and pepper to taste

Preheat broiler.
Combine olive oil, vinegar, garlic powder, thyme, salt and pepper in a shallow bowl.
Add chicken, coating it with the marinade, then cover and refrigerate for 1/2 hour.
Broil chicken on a rack 4 inches from heat source, for 5 minutes on each side.
Let chicken cool slightly, then slice into 1/2 inch pieces.
Divide farfalle evenly between four plates, top with red sauce and finish with an arrangement of the sliced chicken.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.