Chicken Passionata

• 14 cup olive oil
• 2 minced fresh garlic cloves
• 1 small onion, chopped
• 12 red pepper, chopped (optional)
• 12-1 lb chicken breast, cut into strips (optional)
• 2 cups broccoli florets (fresh or frozen)
• 12 cup sun-dried tomato, snipped into strips (drained if in oil)
• 1 teaspoon dried basil or 1 -2 tablespoon fresh basil
• salt & pepper
• 14-12 teaspoon red pepper flakes (optional)
• 34 cup chicken broth or 34 cup vegetable broth
• 12 cup white wine
• 1 tablespoon butter or 1 tablespoon margarine
• 12 lb farfalle pasta or 12 lb bow tie pasta or 12 lb penne, cooked and drained
• grated parmesan cheese

1. Using a large frying pan on medium high heat.
2. Saute garlic in oil- do not burn.
3. Add onion and pepper- cook 1-2 minutes.
4. Add chicken breast cook for a few minutes until all pieces look white on the outside (They do not have to be cooked all the way) about 3-5 minutes.
5. Add Broccoli, tomatoes, seasonings- cook about 3-5 minutes.
6. Add broth, wine & cook 10-15 mins (depends on if it is fresh, frozen or thawed).
7. Add butter (do not omit- it will make a difference) mixing to melt.
8. Toss with pasta, let set for a few minutes & serve with cheese sprinkled on top.

olive oil, fresh garlic, onion, red pepper, chicken, broccoli florets, tomato, basil, salt, red pepper, chicken broth, white wine, butter, pasta, parmesan cheese

Taken from www.food.com/recipe/chicken-passionata-341066 (may not work)