Bowtie pasta w/sundried tomatoes, asparagus & basil (and chicken if desired)

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This is a wonderful dish that I had in Phoenix years ago! This is not from a recipe, so adjust ingredients to your liking.

Preparation time: 5-10 minutes
Cooking time: 20 -25 minutes

Difficulty: Easy - for beginners
Serves: 6-8


1-16 oz box of bowtie pasta
1-small jar (8 oz?) of sundried tomatoes in oil, chopped and save oil
1-bunch of fresh asparagus, bite size pieces
1-bunch offresh basil, chopped
1-small onion, chopped
2-cloves of garlic, minced
3 tbsp of olive, plus enough to moisten completed dish
2-3 cooked chicken breast, cut in bite size pieces (if you want to add meat)
about 1/4 cup sunflower seeds
1/4 - 1/2 cup parmesean cheese


Cook bowtie pasta according to directions. Set aside. If using chicken, cook chicken breast in olive oil for about 10 minutes or until no longer pink. Remove from pan. Add asparagus and onion to olive oil in pan and saute until soft, about 8 minutes, or so. Add garlic, basil and sundried tomatoes and cook just until garlic is soft (not brown), about 3 minutes or so. In a large bowl add the chicken, asparagus, onion, garlic, basil and sundried tomatoes, the rest of the oil from the jar of sundried tomatoes, sunflower seeds, parmesean cheese, some lemon juice (if desired) to the bowtie pasta. If not moist enough, add some more olive oil. Salt and pepper to taste.

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