Ingredients
- 3 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 3/4 pound boneless, skinless chicken breasts, cut into strips
- 2 cups broccoli florets
- 1/2 cup oil-packed julienned sun dried tomatoes, drained
- 2 tablespoons fresh basil, minced
- 1/16 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 2 tablespoons butter
- 1/2 pound dry bow tie pasta
- 6 cups water, boiling
- 1 teaspoon salt
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente.
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Step 2: Drain saving 1/4 cup pasta water.
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Step 3: Meanwhile, in a large skillet sauté the garlic in oil quickly, being careful not to burn.
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Step 4: Add the strips of chicken and sauté until cooked through, about 10 minutes.
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Step 5: Remove chicken and cover with tin foil to keep warm.
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Step 6: Add the broccoli florets and a little more oil to the pan, if necessary.
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Step 7: Stir and toss broccoli until crisply tender.
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Step 8: Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and chicken stock.
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Step 9: Season to taste with salt & pepper.
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Step 10: Add the butter, cover and simmer over low heat, for 5 minutes.
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Step 11: Remove from heat.
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Step 12: Add the cooked bow tie pasta to the pan.
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Step 13: Add pasta water.
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Step 14: Stir to blend and cook until thickened.
We hope you enjoy this recipe!
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