Chicken-Bow Tie Pasta Medley

• 2 cloves garlic, minced
• 1/4 c. olive oil
• 1/2 lb. chicken breasts, boned and skinned, cut into strips
• 2 c. broccoli florets
• 3/4 c. oil-packed sun-dried tomatoes, drained, cut in small pieces (try gourmet section of grocery store)
• 1 Tbsp. basil
• pinch of red pepper flakes
• 1/4 c. white wine
• 3/4 chicken broth
• 1 Tbsp. butter or margarine
• 1/2 lb. bow tie pasta, cooked and drained
• Parmesan cheese, grated

1. Heat the olive oil.
2. Add minced garlic.
3. Cook strips of chicken.
4. Push it aside and add broccoli florets.
5. (If little pieces, you don't have to precook.)
6. Saute that together.
7. Then put in your sun-dried tomatoes, basil, red pepper flakes, salt and pepper, seasoning to taste.
8. Then add white wine to deglaze skillet and add chicken broth and butter.
9. Cover and let it simmer together five minutes.
10. Then toss chicken mixture and pasta together, and put a little grated Parmesan cheese on.
11. Serve immediately.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834311 (may not work)