Recipe inspired by Joy Philbin
8 + ounces bow tie pasta
1 tablespoon butter
3-4 tablespoons olive oil
4 boneless chicken breasts, cut in cubes or strips
1-2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon seasoning salt
1/2 cup sun-dried tomatoes, cut into strips
1/4 cup white wine or vermouth
1/2 cup chicken broth
2 heads of broccoli, stems removed and cut into florets
Parmesan cheese, optional
Cook pasta, drain and toss with butter.
While pasta is cooking, heat oil in large saucepan. Add chicken, garlic, seasonings and sun-dried tomatoes. Cook till chicken is nearly cooked through and lightly browned. Add wine and allow to reduce slightly. Add chicken broth, then broccoli florets. Cover and let steam for 3-4 minutes, stir, then cook till broccoli is tender, but still bright green. Add bow ties and toss so that juices coat pasta.
Serve with Parmesan cheese if desired.