Joy'S Pasta With Chicken 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 flowerets
• 3/4 c. oil packed sun-dried tomatoes
• 1 tsp. dried basil leaves
• pinch of 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. bow tie pasta, cooked according to pkg. directions and drained
• grated Parmesan cheese (optional)

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880692 (may not work)