Updated: Wednesday, 06 Feb 2013, 10:54 AM CST
Published : Wednesday, 06 Feb 2013, 8:00 AM CST
Recipe from Linda Ott of my Culinary Angel.
8 ounces bow tie pasta
2 cloves garlic, minced
2 tablespoons olive oil
1 lb skinless, boneless chicken breast halves, cut into thin strips
1 teaspoon dried basil
1/8 teaspoon 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
Cook pasta according to directions; drain. Meanwhile, in a large skillet, cook the garlic in 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 a boil; reduce heat and simmer uncovered for about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and Parmesan cheese; simmer for 2 minutes more. Stir in pasta and heat through.