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Pasta with chicken, broccoli and sundried tomatoes
This is really good even without the chicken.
Pasta with Chicken and Broccoli
¼ c. extra-virgin olive oil
2 garlic cloves, finely chopped
½ pound boneless, skinless chicken breast, cut into ½ inch wide strips
1 ½ cups small broccoli flowerets
¾ cup oil-packed sun-dried tomatoes, thoroughly drained and thinly sliced
1 tsp. dried basil leaves (I bet fresh would be wonderful here – use at least a tablespoon)
Pinch of crushed red pepper flakes
Salt and pepper to taste
¼ cup dry white wine
¾ cup chicken broth
1 tablespoon butter or margarine
½ pound bow-tie pasts, cooked according to package directions and drained
Grated Parmesan cheese (optional)
1. In a large skillet, heat the oil over medium heat.
2. Saute the garlic for about 1 minute, until golden, stirring constantly. Add the chicken strips and sauté until white and almost completely cooked. Add the broccoli and sauté until crisp-tender, then add the sun-dried tomatoes, basil leaves, red pepper flakes, salt, and pepper. Add the wine, then add the broth and butter. Cook for about 3 to 5 minutes or until heated through stirring occasionally.
3. Toss the freshly cooked pasta with the chicken mixture. Serve with Parmesan cheese, if desired. Makes 4 servings
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