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Sicilian Chicken with Bowties

This is my husband's favorite chicken dish. Great for a party.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 1/2 lbs thinly sliced boneless chicken breasts
  • 2 cups plain bread crumbs
  • 2 cans stewed tomatoes
  • 1 small can tomato paste
  • 1/4 cup white wine
  • 1 medium zucchini
  • 1 box fresh mushrooms
  • 8 oz medium farfale pasta
  • Canola Oil
  • 3 Eggs, beaten
  • 1 tsp sugar
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp olive oil
  • Salt and freshly ground pepper to taste


1 Heat 3 Tbsp canola oil in a large non-stick saute pan

2 Spread breadcrumbs onto a large plate

3 Dip chicken cutlets in breadcrumbs, egg and breadcrumbs again. Saute in hot oil until lightly browned on each side. Drain on paper towels. Add additional oil to pan as needed.

4 While chicken is cooking, combine stewed tomatoes, tomatoe paste, wine, sugar and herbs in a large sauce pan. Simmer for 25 minutes, stirring and smashing tomatoes continuously.

5 Add zucchini and mushrooms to sauce and cook another 15 minutes. Sauce should be slightly thickened .

6 Heat a large pot of salted water to a boil. Cook farfale for 8 minutes or until al dente. Drain and toss with 1 Tbsp olive oil, and salt and pepper to taste.

7 To serve, place chicken breasts on a large serving platter. Spoon sauce over tops.

8 To plate, place a mound of farfale on each plate. Top with one chicken breast . Serve extra sauce on the side.