Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 2 garlic cloves, finely chopped

  3. 1/2 pound boneless, skinless chicken breast, cut into 1/2 inch-wide strips

  4. 1 1/2 cups small broccoli florets

  5. 3/4 cup oil -packed sun-dried tomatoes, drained and sliced thin

  6. 1 teaspoon dried basil leaves pinch crushed red pepper flakes salt and pepper to taste

  7. 1/4 cup dry white wine

  8. 3/4 cup chicken broth

  9. 1 tablespoon butter

  10. 1/2 pound bow-tie pasta, cooked according to package directions and drained Grated parmesan cheese

Instructions Jump to Ingredients ↑

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


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