The Fashionable Bow Tie

While most men look dashing in a suit with a tie, and down right dapper in a tux and bowtie, the bowtie on its own isn’t the right look for everyone. Take NCIS’s Ducky – now that was a man who could get away with the bowtie look.

I can remember seeing David McCallum for the very first time in Man From U.N.C.L.E. While most of my classmates of the female persuasion found Robert Vaughn’s Illya Kuryakin the heart-throb of the show, there was something pompous about him that even this nine-year-old found unattractive. No, for me it was Napoleon Solo who seemed a more likeable chap.

Today, if you haven’t guessed it, is National Bowtie Day. These days the closest we come to bowties in our house is in the form of Pasta. Which is just Ducky – since it’s also National Red Wine Day. While this meal may pair better with a white, these days there are no rules to wines. If a red strikes your fancy with a Dover Soul and a White does it for you with Venison, so be it. I don’t even bother with the No White after Labor Day rule any more.

Italian Chicken Tenderloins
1 lb Chicken Tenderloins
4 tablespoons Butter, divided
1 tablespoon Italian Seasoned Olive Oil
1 cup Breadcrumbs or as needed
Garlic Powder to taste
Italian Seasoning to taste
Splash of White Wine

Lay chicken tenders out on a cutting board. Pat try with paper towels and set chicken aside.

Heat a large skillet over medium heat. Add 2 tablespoons butter and the flavored olive oil, swirl the pan to coat the bottom.

Place breadcrumbs in a pie tin. Add garlic powder and Italian Seasonings, whisk to blend. Dredge chicken in the seasoned crumbs to lightly coat, shaking off excess. Place the breaded chicken in the warm skillet.

Cook chicken about 4 minutes per side, depending upon thickness of the tenderloin. Adjust both time and temperature to lightly brown chicken while cooking through. Once the chicken has cooked through, add remaining butter and a splash of white wine to the pan. Let simmer for about a minute. Place chicken on a platter, drizzle with pan drippings. Serve alongside Bow Tie Pasta for a beautiful presentation.

Bow Tie Pasta
8 oz Farfalle Pasta
Salt to taste
1 (24 oz) jar Alfredo Sauce
1/2 cup Heavy Cream
1/2 cup Sun-dried Tomatoes
1/2 cup Italian Cheese Blend
Fresh Black Pepper to taste
Handful Baby Spinach

Bring a pot of salted water to at boil. Cook pasta al dente, about 12 minutes. Drain well.

While the pasta cooks, empty the jar of Alfredo Sauce into a sauce pan. Pour cream into the now empty jar, swirl to collect any remaining sauce and add to the pan. Dice sun dried tomatoes, add to the sauce along with the Italian Cheese blend. Season sauce with fresh black pepper and let simmer.

Place drained pasta in a large serving bowl. Pour Sun-dried Alfredo Sauce over the pasta. Toss to blend. Tear some spinach leaves, scatter over the pasta and allow the residual heat to wilt the spinach. Stir to blend

Serve with a simple salad and a nice bottle of red, blush or white wine of your liking.

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Teach us to number our days aright,
that we may gain wisdom of heart.