Chicken-Broccoli-Pasta Dish

• 2 Tbsp. olive oil
• 3 garlic cloves, minced
• 4 chicken breasts, boneless and cut into pieces
• 1 c. broccoli flowerets, cut in pieces
• 1 tsp. dry basil
• salt and pepper to taste
• 1/4 c. dried red tomatoes, cut into pieces
• 1 tsp. dry red pepper flakes (to taste)
• 1/4 c. cooking white wine (Sauterne or Chablis)
• 3/4 c. chicken broth or 1 tsp. bouillon in 3/4 c. water
• 2 c. dry bowtie pasta noodles, cooked

1. Heat olive oil; add garlic and chicken pieces.
2. Cook until chicken turns white.
3. Push chicken to one side of skillet.
4. Add fresh broccoli flowerets and cook a few minutes, stirring.
5. Add basil, salt, pepper, dried tomatoes, red pepper flakes, wine and chicken broth.
6. Simmer about 5 minutes.
7. Thicken juices with 1 tablespoon cornstarch in a little cold water.
8. Cook 5 minutes, until juices thicken, stirring.
9. Meanwhile, cook 2 cups bowtie pasta noodles in boiling salted water for 10 to 12 minutes; drain. Add cooked pasta to chicken and stir to combine.
10. Serves 4.

olive oil, garlic, chicken breasts, broccoli flowerets, basil, salt, red tomatoes, red pepper, cooking white wine, chicken broth, pasta noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360187 (may not work)