Description

This is a simple dish to make on the busy weeknights when time is at a premium. It has a great sauce without even using milk or cream. Serve with a salad and garlic bread.

Ingredients

• 3-4 garlic cloves, minced
• 1/4 c. extra virgin olive oil
• 3/4 lb. boneless, skinless chicken breasts, cut into strips
• 2 c. broccoli florets
• 1/2 - 3/4 c. oil-packed julienned sun-dried tomatoes, drained
• 2 T. chopped, fresh basil
• pinch red pepper flakes
• 1/4 c. dry white wine
• 3/4 c. chicken stock
• 1-2 T. butter
• 1/2 lb. bow tie pasta, cooked
• shredded or grated Parmesan cheese

Steps

1. Cook pasta to al dente in salted boiling water according to package directions. Set aside.
2. While pasta is cooking, in a large skillet, saute garlic in oil, being careful not to burn it. Add chicken; saute until cooked through, about 10 minutes.
3. Remove chicken; cover with aluminum foil to keep warm.