Receta Bowtie Chicken
by Christine Lamb

Parsley

is a wonderfully nutritious and healing food, it is often under appreciated.

Most folks don’t realize that this vegetable has more uses than just being a

decorative garnish that accompanies restaurant meals. They do not know that

parsley is actually a store hose of nutrients and that it features a delicious

green and vibrant taste.

The

two most popular types of parsley are curly parsley and Italian flat leaf

parsley. The Italian variety has a more fragrant and less bitter taste than the

curly variety. There’s also another type of parsley known as turnip rooted (or

Hamburg) that is cultivated for its roots, which resemble salsify and burdock.

Parsley belongs to the Umbelliferae

family of plants, and its Latin name is Petroselinum

crispum.

Parsley

is native to the Mediterranean region of Southern Europe.It has been cultivated

for more than 2,000 years; parsley was used medicinally prior to being consumed

as a food. The ancient Greeks held parsley to be sacred, using it to not only

adorn victors of athletic contests, but also for decorating the tombs of the

deceased. The practice of using parsley as a garnish actually has a long

history that can be traced back to the civilization of the ancient Romans.

Simple

saucy pasta dish.

Bowtie

Chicken

Copyrighted

Ingredients:

Directions:

Cook

pasta according to package directions.

Melt

2 tablespoons of butter in skillet over medium high heat. Season both sides of

chicken with salt and pepper, add chicken to skillet, and cook until brown and

no longer pink in center. Remove chicken from skillet, slice in thin strips.

Set aside.

Add

remaining butter to skillet, and then add garlic, stirring, cook for 1 minute.

Add chicken broth and cream of chicken soup, stirring and heat through. Add

pasta and toss. Add chicken and continue to toss until combine.

Taste

and adjust seasoning, if desired. Top with Parmesan cheese and minced parsley.

Serve immediately. Enjoy!