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Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Turn cooking mode on
Step 1
To peel and seed the tomatoes, place fresh tomatoes in boiling water for 1-2 minutes. Take them out and dunk them directly into an ice-cold bowl of water. The skin should peel off very easily.
2 lb Roma tomatoes
Step 2
Cut the tomatoes in half, scoop out the seeds, cut them in halves again, and chop up to desired size. You can purée them in a blender if you prefer not to have tomato chunks.
Step 3
Melt butter in a large skillet over medium heat. Add bouillon and dissolve.
4 tbsp Butter
1/2 cube Beef bouillon cube
Step 4
Add fresh herbs and let simmer for one minute.
2 tsp Basil
1 tsp Rosemary
1 tsp Sage
Step 5
Add tomatoes and about 1 teaspoon salt and pepper. Cook on low heat until butter and tomatoes separate, about 5 to 10 minutes.
Salt
Pepper
Step 6
Add whipping cream and sun-dried tomatoes and let the flavors mix for about 15 minutes.
1/2 cup Heavy whipping cream
10 Sun-dried tomatoes
Step 7
Meanwhile, cook chicken in about a tablespoon of olive oil on medium heat. Salt and pepper chicken for extra flavor.
2 Chicken breasts
Step 8
Also cook pasta for about 11 to 12 minutes in boiling water.
3/4 lb Farfalle pasta
Step 9
Add chicken to sauce about one minute before serving.
Step 10
Pour chicken and sauce over pasta in a large serving bowl. Garnish with fresh shredded Parmesan and serve.
Parmesan cheese
For
4
M
I
4
tbsp
Butter
1/2
cube
Beef bouillon cube, or chicken bouillon cube
2
tsp
Basil, minced, fresh
1
tsp
Rosemary, minced, fresh
1
tsp
Sage, minced, fresh
2
lb
Roma tomatoes, fresh, peeled and seeded (about 10)
1/2
cup
Heavy whipping cream
Salt, to taste
Pepper, to taste
10
Sun-dried tomatoes, whole, chopped
2
Chicken breasts, cubed
3/4
lb
Farfalle pasta
Parmesan cheese, for topping
Only visible to you
Made it?
Cancel
Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Turn cooking mode on
Step 1
To peel and seed the tomatoes, place fresh tomatoes in boiling water for 1-2 minutes. Take them out and dunk them directly into an ice-cold bowl of water. The skin should peel off very easily.
2 lb Roma tomatoes
Step 2
Cut the tomatoes in half, scoop out the seeds, cut them in halves again, and chop up to desired size. You can purée them in a blender if you prefer not to have tomato chunks.
Step 3
Melt butter in a large skillet over medium heat. Add bouillon and dissolve.
4 tbsp Butter
1/2 cube Beef bouillon cube
Step 4
Add fresh herbs and let simmer for one minute.
2 tsp Basil
1 tsp Rosemary
1 tsp Sage
Step 5
Add tomatoes and about 1 teaspoon salt and pepper. Cook on low heat until butter and tomatoes separate, about 5 to 10 minutes.
Salt
Pepper
Step 6
Add whipping cream and sun-dried tomatoes and let the flavors mix for about 15 minutes.
1/2 cup Heavy whipping cream
10 Sun-dried tomatoes
Step 7
Meanwhile, cook chicken in about a tablespoon of olive oil on medium heat. Salt and pepper chicken for extra flavor.
2 Chicken breasts
Step 8
Also cook pasta for about 11 to 12 minutes in boiling water.
3/4 lb Farfalle pasta
Step 9
Add chicken to sauce about one minute before serving.
Step 10
Pour chicken and sauce over pasta in a large serving bowl. Garnish with fresh shredded Parmesan and serve.
Parmesan cheese
For
4
M
I
4
tbsp
Butter
1/2
cube
Beef bouillon cube, or chicken bouillon cube
2
tsp
Basil, minced, fresh
1
tsp
Rosemary, minced, fresh
1
tsp
Sage, minced, fresh
2
lb
Roma tomatoes, fresh, peeled and seeded (about 10)
1/2
cup
Heavy whipping cream
Salt, to taste
Pepper, to taste
10
Sun-dried tomatoes, whole, chopped
2
Chicken breasts, cubed
3/4
lb
Farfalle pasta
Parmesan cheese, for topping
Only visible to you
Made it?
Cancel
