Recipe from Linda Ott from 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.
Marinette Marine is preparing to christen one of its Littoral Combat Ships.
A survey of local businesses looked at employee numbers and overall outlook for the coming year.
Those who do go to the Packers-Falcons game Sunday will help honor a green and gold legend.
The cold caused some problems in the Fox Valley Friday.
A donation from an area bank will be making a difference in the years to come for Green Bay East High School.
A Pearl Harbor survivor was given a special honor Friday morning at Green Bay East High School.