Chicken With Pasta And Broccoli

• 1/4 c. extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch wide strips
• 1 1/2 c. small broccoli florets
• 3/4 c. sun-dried tomatoes, sliced thin*
• 1 tsp. basil leaves
• pinch of crushed red pepper flakes
• salt and pepper to taste
• 1/4 c. dry white wine
• 3/4 c. chicken broth
• 1 Tbsp. butter or margarine
• 1/2 lb. rotini pasta, cooked according to pkg. directions and drained
• grated Parmesan cheese

1. In a large skillet, heat the oil over medium heat.
2. Saute the garlic for about 1 minute until golden, stirring constantly.
3. Add the chicken strips and saute until white and almost completely cooked.
4. Add the broccoli and saute until crisp-tender, then add the sun-dried tomatoes, red pepper flakes, salt and pepper.
5. Add the wine, then the broth and butter and cook for about 3 to 5 minutes, or until heated through, stirring occasionally.

extra virgin olive oil, garlic, chicken breasts, broccoli florets, tomatoes, basil, red pepper, salt, white wine, chicken broth, butter, rotini pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436588 (may not work)