1/4 cup olive oil
2 garlic cloves, finely
chopped
1/2 pound boneless chicken
breasts, cut into 1/2 inch wide strips
1-1/2 cups broccoli
1 teaspoon dried basil leaves
Pinch of red pepper flakes
Salt & pepper to taste
1/4 cup white wine
3/4 cup chicken broth
1/2 pound bow-tie pasta,
cooked and drained
Grated parmesan cheese
In a large skillet, heat the oil over medium heat.
Sautee garlic for about 1 minute, stirring constantly.
Add the chicken and cook until white and well-done.
Add the broccoli and stir until it is crisp-tender.
Add basil leaves, red pepper flakes, salt and pepper.
Add the wine. A
dd chicken broth.
Cook for about 5 minutes.
Meanwhile, cook the pasta and drain.
Toss with the chicken mixture in the frying pan.
Serve.
Serves 4 to 6