Chicken Apple Bowtie
½ to 1lb of chicken breast, cut into small bite sized pieces
Oil for frying
1 large carrot, shredded finely
1 cup apple juice
1 ½ tsp chicken bouillon
¼ tsp dried basil
Pinch of red pepper
(mix 1 TBS cornstarch in a 1/4 cup apple juice and set aside to thicken sauce)
12 oz bowtie pasta
Saute chicken in a tablespoon or two of oil, sprinkle with garlic powder and put a dash of red pepper. While sauteeing the chicken, in a large pan boil the water to cook the pasta. Add the pasta and cook until tender.
Add the rest of the ingredients (except cornstarch mixture) to the skillet with the cooked chicken and bring to a boil. Simmer for a couple minutes. Pour the cornstarch mixture into the sauce stirring constantly to thicken.
Drain the water off the cooked pasta and return to the large pan. Add the sauce to the large pan and toss to mix. (All six of my kids like this!—I double the recipe.)