| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1/8 | c | Olive oil |
| 2 | md | Garlc cloves; minced |
| 1/2 | lb | Chicken breast halves without skin; cut in 1/2 inch wide strips |
| 1 1/2 | c | Broccoli florets |
| 3/4 | c | Sun-dried tomatoes; oil-packed, drained and chopped |
| 8 | oz | Canned tomatoes; peeled |
| 1 | ts | Basil |
| 1/8 | ts | Red pepper flakes |
| 1/4 | ts | Pepper |
| 1 | ts | Salt |
| 1/8 | c | White wine |
| 12 | oz | Chicken broth |
| 1 | tb | Margarine |
| 4 | c | Bow tie pasta; cooked |
INSTRUCTIONS
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 crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese. NOTES : A quick, elegant meal. This recipe is easy and is suitable for company. Recipe by: Joy Philbin in Woman's Day or Family Circle Posted to MC-Recipe Digest V1 #1022 by RooteeJean <RooteeJean@aol.com> on Jan 18, 1998
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