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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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If you prefer to use frozen broccoli florets, simply thaw under cool running water, pat dry, and proceed with directions. Ingredients:
1 (16-oz.) package bow tie pasta |
3 skinned and boned chicken breasts |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup olive oil |
1 (8.5-oz.) jar sun-dried tomatoes in oil, drained |
3/4 cup chicken broth |
1/2 cup white wine |
1/4 cup chopped fresh basil |
4 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1/8 teaspoon dried crushed red pepper |
1 (12-oz.) package fresh broccoli florets |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.
3. Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.
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