This is one of our favorite pasta dishes. It’s simple and delicious!
8 oz. bow tie pasta
2 cloves garlic, minced
2 T olive oil
1 # skinless, boneless chicken breast, cut into thin bite size strips
1 t dried basil
1/8 t crushed red pepper flakes
3/4 cup chicken broth
1/2 cup oil packed sun dried tomatoes, drained and cut into thin strips
1/4 cup white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Cook pasta according to directions on package; drain.
Meanwhile, in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds.
Add chicken, basil, and crushed red pepper. Cook and stir for 7 minutes or until browned. Add broth, tomatoes and wine. Bring to a boil then reduce heat. Simmer, uncovered, about 12 minutes or until the chicken is no longer pink and tomatoes have softened.
Stir in whipping cream and parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional parmesan cheese for topping, if desired.