Ingredients:
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
1/2 lb boneless skinless chicken breasts, cut into 1/2 inch wide strips
1 1/2 cups small broccoli florets
3/4 cup sun-dried tomatoes packed in oil, drained,thinly sliced
1 teaspoon dried basil
1 pinch of crushed red pepper flakes
salt and pepper
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon butter or 1 tablespoon margarine
1/2 lb bow tie pasta, cooked according to package directions,drained
grated parmesan cheese
Directions:
In a large skillet, heat the oil over medium heat.
Saute garlic for about 1 minute, until golden, stirring constantly.
Add chicken strips and saute until white and almost completely cooked.
Add broccoli and saute until crisp-tender; then add sun-dried tomatoes, basil, red-pepper flakes, salt and pepper.
Add wine, then broth and butter and cook 3-5 minutes, or until heated through, stirring occasionally.
Toss the cooked pasta with the chicken mixture.
Serve with parmesan cheese, if desired.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.