Ingredients:
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
1/2 cup sun-dried tomatoes, chopped
1/4 cup boiling water
2 cloves garlic, minced
1/2 green bell peppers, seeded and chopped
1 teaspoon italian seasoning
1 cup chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup fresh basil leaves, cut into strips
6 ounces low-fat cheddar cheese
Directions:
Cook pasta according to package directions, approximately 10-12 minutes.
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.
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.
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.
Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.