Remember when Joey Tomatoes had a dish called the Michelangelo? Well, it was one of my favorites, and it's no longer on the menu. I had a craving for it one day and decided to make up my own version of it. I have shared it with a few of my friends and they loved it, so I thought I would share it with all of you.
Hope you like it!
This makes enough for 2 people with a little bit left for lunch the next day.
1 large or 2 small chicken breasts cut into bite size pieces
1 Tbsp flour
1 tsp basil (use more to taste if using fresh basil)
1/2 tsp salt
1/4 tsp ground pepper
1 tsp olive oil
4 green onions, sliced
2-4 garlic cloves, minced
1/2 cup white wine
1/4 cup chicken broth
3/4 cup green peas (fresh or frozen)
1/2 cup sun dried tomatoes (oil packed) ( I dab some of the oil off with a paper towel)
Freshly grated Parmesan cheese
2 cups dried Fusilli pasta
Mix flour, basil, salt, and pepper together. Add chicken and toss to coat. (I use a baggie to make it easier). Add olive to skillet and cook green onion for about 2 minutes, then add the garlic and cook for another minute. Add chicken and cook until it is lightly browned. Add the white wine to the pan, stir and reduce for about 2 minutes. Stir in the sun dried tomatoes, chicken broth, and peas. Cook until the peas are warmed. Toss with cooked pasta and top with fresh Parmesan. Quick, easy and delicious!