Chicken and Bow Ties with Sundried Tomato Cream Sauce
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; 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 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.