Description
Pasta and chicken in a spicy cream sauce.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 cloves Minced Garlic
- 1 pound Boneless Skinless Chicken, Cut Into Strips Or Bite Size Pieces
- 1 teaspoon Dried Basil
- ¼ Tablespoons Crushed Red Pepper
- ¾ cups Chicken Broth
- ¼ cups White Wine (chardonnay)
- ½ cups Oil Packed Sun-dried Tomatoes
- ½ cups Heavy Whipping Cream
- ¼ cups Grated Parmesan Cheese, Or More As Needed
- 8 ounces, weight Bowtie Pasta
Preparation
Heat olive oil over medium high heat for about 1 minute. Add garlic and cook for about 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir until chicken is slightly browned.
Add broth, wine and tomatoes. Bring to a boil, then reduce heat, cover and simmer for about 10 minutes. Stir in cream and cheese and let cook until thickened a little.
Cook pasta according to directions on box and drain. Add to the pan and stir until completely coated with the sauce. If the sauce doesn’t seem thick enough, add a little more cheese. Turn off heat and let it sit, stirring occasionally. Add salt and pepper to taste.
