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Piccolini® Mini Farfalle with Red and Green Bell Peppers, Sauteed Herb Chicken Breast and Toasted Garbanzo Beans
Piccolini® Mini Farfalle con Peperoni Rossi e Verdi, Polo alle Erbe e Ceci

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxPiccolini® Mini Farfalle
3 tablespoonsolive oil
1 clovegarlic, chopped
½ cupred bell pepper, diced
1 eachgreen bell pepper
1 can (15 ounces)garbanzo beans
1 breastchicken breast
2 teaspoonsfresh thyme, chopped
2 teaspoonsfresh rosemary, chopped
2 teaspoonsfresh parsley, chopped
to tastesalt
to tastefreshly ground black pepper


BRING a large pot of salted water to a boil.
SAUTÉ garlic and olive oil in a large skillet over medium heat until garlic turns golden yellow.
ADD diced chicken and chopped herbs to the skillet and sauté for 4 minutes.
ADD garbanzos and cook for an additional 3 minutes.
ADD peppers and sauté for 3 minutes; season with salt and pepper.
COOK Piccolini® Mini Farfalle according to the package directions. Add 1 ladle of the pasta cooking water to the sauce mixture and continue cooking until the liquid is reduced by half.
DRAIN pasta and add to the skillet. Toss well and serve.




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