| 1/8 cup Olive oil 2 medium Garlic cloves minced 1/2 pound Chicken breast halved without skin cut up 1 1/2 cups Broccoli Florets 3/4 cup Sun-dried tomatoes oil packed, drained and chopped 8 ounce Tomato canned 1 teaspoon Basil 1/8 teaspoon Red pepper flakes 1/4 teaspoon Pepper 1 teaspoon Salt 1/8 cup White wine 12 ounces Chicken broth 1 tablespoon Margarine 4 cups Bow tie pasta (farfalle) cooked |
|
| Instructions In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese. Recipie was modified with more broccoli, squash and sauce |
|