Chicken & Pasta With Creamy Garlic Sauce

• 3 Tbsp. olive oil
• 1/2 cup minced onion
• 6 cloves minced garlic
• 1 tsp celery flakes
• 1/4 tsp. dry basil
• 1/4 tsp. paprika
• 2 cubes chicken bouillon
• 1 pint fat free sour cream
• salt and pepper to taste
• 1 lb. edible pea pods (may substitute broccoli or frozen peas)
• 1 lb. Rotini (or pasta of choice)
• 1 lb. boneless chicken breast

1. Slice chicken breasts to 1-1/4 inch slices and saute in olive oil.
2. Remove from pan and cover to keep warm.
3. Cook minced onion and garlic slowly until soft.
4. Add celery flakes, basil, paprika, bouillon cubes, salt, pepper, sour cream and Tabasco and thicken over low heat.
5. Add more sour cream or milk if sauce becomes too thick.
6. Return chicken to pan to heat through.

olive oil, onion, garlic, celery, basil, paprika, chicken bouillon, sour cream, salt, edible pea pods, rotini, chicken breast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114027 (may not work)