From: Gene & Annette
Bow tie pasta (we use Rotini)
2 cloves garlic, minced
2 tbsp olive oil
1 lb skinless, boneless chicken breast, chopped in 3/4" pieces
1 tsp dried basil
1 dash crushed red pepper flakes or a shot of hot sauce
¾ cup low sodium chicken broth
3 San Marzano tomatoes from a can
¼ cup dry white wine (sherry)
¼ cup heavy cream
¼ cup grated Parmesan cheese
Cook pasta according to package directions drain.
While the pasta cooks
In a large skillet cook the chicken and basil for 4 minutes until browned on all sides. Remove the chicken to a plate.
Add the garlic to the same pan and cooking for 2 minutes or until you can smell the garlic. Add the chicken broth tomatoes and white wine. Bring to a boil reduce heat and simmer uncovered for about 10 Minutes.
Return the chicken to the pan stir in heavy cream and Parmesan cheese. Continue cooking until sauce thickens about 5 minutes.
When ready to serve pour pasta into the chicken mixture stir and heat through.
Ingredients
Bow tie pasta (we use Rotini)
2 cloves garlic, minced
2 tbsp olive oil
1 lb skinless, boneless chicken breast, chopped in 3/4" pieces
1 tsp dried basil
1 dash crushed red pepper flakes or a shot of hot sauce
¾ cup low sodium chicken broth
3 San Marzano tomatoes from a can
¼ cup dry white wine (sherry)
¼ cup heavy cream
¼ cup grated Parmesan cheese