Preparation
Total Time
Serves
- 2250gr pkg Maple Leaf Sliced Chicken
- 1tbsp vegetable oil
- 1400ml jar butter chicken sauce, prepared and warmed
- 1410gr pkg bowtie pasta, cooked and drained and kept warm
- 2cloves garlic, minced
- 1medium green pepper, sliced
- 1small red onion, sliced
- ½pint cherry tomatoes, halved
- Grated parmesan or paneer, garnish
- Cilantro, optional
- Heat oil in a large nonstick skillet over medium high heat. Add peppers and onions and cook for 3 to 4 minutes until starting to brown and caramelize. Add garlic and cherry tomatoes and cook 1 minute longer stirring frequently.
- Add chicken and heat until warmed through, about 3 to 4 minutes. Season with salt and pepper.
- Add warm sauce to cooked pasta in a large bowl and toss well to coat. Divide pasta on to plates and top with chicken and vegetable mixture.
- Garnish with cheese and cilantro if using.
Try serving with garlic naan bread warmed in the oven.
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