Bow-tie Chicken Confetti

• 6 ounces bow tie pasta
• 1 teaspoon canola oil, plus
• 1 tablespoon canola oil
• 8 ounces boneless skinless chicken breasts, cut into 12 to 15 chunks
• salt and pepper
• 12 cup sun-dried tomato, chopped
• 14 cup boiling water
• 2 cloves garlic, minced
• 12 green bell pepper, seeded and chopped
• 1 teaspoon italian seasoning
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• 12 cup fresh basil leaf, cut into strips
• 6 ounces low-fat cheddar cheese

1. Cook pasta according to package directions, approximately 10-12 minutes.
2. Heat skillet; coat bottom with 1 teaspoon oil; brown chicken on all sides and cook 3-5 minutes, until done; season with salt and pepper and set aside.
3. Cover sundried tomatoes with boiling water to rehydrate; saute garlic and green pepper with 1 tablespoon oil until slightly softened; add tomatoes, herbs and chicken broth and heat to boiling.
4. Dissolve cornstarch in cold water; add slowly to boiling broth mixture; stirring briskly to slightly thicken; stir in chicken, cheddar cheese and basil; heat gently until cheese is melted.
5. Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.

pasta, canola oil, canola oil, chicken breasts, salt, tomato, boiling water, garlic, green bell pepper, italian seasoning, chicken broth, cornstarch, cold water, fresh basil leaf, lowfat

Taken from www.food.com/recipe/bow-tie-chicken-confetti-91904 (may not work)