Chicken & Bow Ties

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.

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Chicken & Bow Ties