Two-Tomato Farfale with Wine Poached Chicken & Broccoli

I had this dish while on a recent mini-vacation with the Hub at Ft. Myers Beach, Florida.  It was a house dish ... Farfale Terra Nostra, aptly named after the restaurant Terra Nostra.

The flavors were so clean, simple yet complex at the same time. I loved that it used two types of tomatoes; fresh and sun-dried, fresh broccoli, a delicious and light garlicky wine sauce.

I was so impressed I had to come home and reproduce it. And while I know it can't be exactly like theirs, my adaptation so close, that it will forever transport me back to the memory of that highly relaxing and much needed vacation.

And the Hub? Well, he barely spoke during dinner, except to come up for air, exclaiming "this **** is so good".  I couldn't have asked for a higher compliment than that! 

Serves 4

1 pound farfale pasta
 Palm full of Kosher salt to boil the pasta

1 bunch of broccoli, cut down into flowerettes 

1 pound of chicken breast, butterfiled and sliced into 2" strips
     (The day before, brine** the breast for maximum moistness and flavor)

Salt & Pepper

2 tablespoons olive oil

6 campari tomatoes quartered

8 oz sun-dried tomatoes, chopped 

      (Do not use the oil-packed type and do not reconstitute dried tomatoes in water)

1 cup white wine

1 cup chicken broth

1 generous tablespoon of minced garlic (or more to taste)

1/4 cup creme fraiche (or sour cream)

1/2 cup grated parmesan cheese, plus more (to taste) to grate over each serving

Olive oil to drizzle over top

• Butterfly, slice and brine** the chicken breast the night before or the morning you are planning to make the dish. 
• Remove from brine, discard brine, rinse chicken and pat dry with paper towels. Sprinkle lightly with salt and pepper.
• Heat a large skillet over medium heat, add olive oil and very lightly brown the chicken. Work in batches. Add all the chicken back to the skillet. 
• Add the white wine, stock and minced garlic to the skillet with the chicken. Bring to a low boil then reduce heat and allow to poach while the  water for the pasta comes to a boil and the pasta cooks. About 15-20 minutes total. You should be left with about 1/2 to 1 cup of liquid.
• Bring a deep pot of water to the boil, once boiling add salt and pasta and cook according to package instructions. Set a timer one minute before the end of cooking time.
• With one minute before pasta is done, add the broccoli to the cooking pasta water and cook for 1 minute. Drain pasta/broccoli.
• Place pasta, broccoli, campari and dried tomatoes in large deep serving bowl, and stir together carefully.
• Pour in chicken cooking liquid and chicken, stir to distribute.
• Add creme fraiche, stir through to distribute.
• Add Parmesan, stir to distribute.
• Drizzle olive oil over top.
• Serve into individual pasta bowl and grate additional Parmensan over each serving.

Serve with garlic bread and a light salad and your wine of choice. Enjoy!

**Recipe Notes:

It takes little time to brine your chicken and what you get back is juicy, flavorful chicken. To brine one pound of chicken: 1 quart of water,  dissolve 3 tablespoon of Kosher salt and 2 tablespoons of brown sugar, add the sliced chicken. Keep in fridge for up to 24 hours. 

Want to  learn what else you can brine and learn more about the process? 

Read my post To Brine or Not to Brine? That Shouldn't Even Be a Question.