10 ounces bow tie pasta (Farfalle)
2 tablespoons olive oil
3 cloves minced garlic
2 boneless chicken breast
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 can (14 1/2 ounce) chicken broth
1 cup oil packed sun dried tomatoes, drained and cut into thin strips
1/2 cup white wine
3/4 cup light cream
3/4 cup grated parmesan cheese
2 tablespoons flour
1/4 cup water
1 cup frozen peas
Cook pasta according to package. Heat oil in large skillet over medium-high heat. Add garlic and saute for about 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir until chicken is browned. Add chicken broth, sun dried tomatoes, and white wine. Bring to boil then reduce to a simmer for about 10 minute or until chicken is no longer pink. Stir in light cream and cheese. Mix flour and water till forms slurry and slowly stir enough into skillet to thicken sauce. At this point you can add frozen peas and simmer on low until tender. Stir in cooked pasta and serve with additional parmesan cheese if desired. Enjoy!
