Chicken Bow Tie Pasta II

• 1 (16 ounce) package bow tie pasta
• 3 boneless skinless chicken breasts
• 34 teaspoon salt (to taste)
• 14 teaspoon pepper (to taste)
• 13 cup olive oil
• 1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained
• 34 cup chicken broth
• 12 cup white wine
• 14 cup chopped fresh basil
• 4 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 18 teaspoon dried crushed red pepper flakes
• 1 (12 ounce) package fresh broccoli florets

1. Cook pasta by following package directions; drain and keep warm.
2. Cut chicken into 1-inch cubes; sprinkle evenly with salt and pepper.
3. Saute chicken in hot oil in a big skillet over med-high heat for 5 minutes or until done.
4. Remove chicken from skillet; drain on paper towels.
5. Add sun-dried tomatoes and the next 6 ingredients to the skillet; bring to a boil over medium heat.
6. Stir in broccoli; cook 5-7 minutes or until broccoli is tender.
7. Stir in cooked chicken and warm cooked pasta; serve immediately.

pasta, chicken breasts, salt, pepper, olive oil, tomatoes, chicken broth, white wine, fresh basil, garlic, italian seasoning, red pepper, fresh broccoli florets

Taken from www.food.com/recipe/chicken-bow-tie-pasta-ii-278431 (may not work)