Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Bowties del Coray SHARE VIA: Facebook Twitter PinterestThis mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory Parsons is a Nanaimo-based cook. Cory writes:“The inspiration for this recipe comes from a little restaurant here in Nanaimo. It is very simple to prepare and the flavours are amazing. This is my version of this dish and it is so good that I put my name on it!” 1 gallon (4 L) water2 tsp (10 mL) sea salt1 lb (500 g) uncooked farfalle (bowtie pasta)1 Tbsp (15 mL) olive oil2 cloves garlic, finely chopped1 shallot, finely chopped2 boneless, skinless chicken breasts, cubed3 oz (90 g) sun-dried tomatoes, finely chopped7 oz (200 g) crumbled snow goat cheese1 cup (250 mL) roughly chopped fresh parsley6 slices prosciutto, finely chopped1 tsp (5 mL) sea salt1 tsp (5 mL) freshly ground black pepper Bring a large stockpot with the water to a boil over high heat. Season with 2 tsp (10 mL) salt. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.Place a large saucepan over medium-high heat and add the olive oil, garlic, and shallot. Cook until softened, about 5 minutes. Add the chicken and cook until opaque, about 10 minutes. Add the sun-dried tomatoes and cook an additional 5 minutes. Combine the cooked pasta with the chicken and stir in the goat cheese, parsley, prosciutto, 1 tsp (5 mL) salt, and pepper. Cory’s Tips• Sun-dried tomatoes packed in oil are best for this recipe as they are ready to use and do not require rehydrating. Specialty delis and import markets often carry snow goat cheese, but if it is difficult to find, any soft goat cheese is an excellent substitute.• Double your garlic quotient by adding a bulb of roasted garlic to this dish (page 19 in Cooking with Cory). Simply squeeze the cloves directly into the pasta with your other seasonings.• I like the bowtie pasta for this dish, but any shape may be used. Prep time: 15 minutesCook time: 30 minutesServes 4PastaRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Comments are closed.