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Chicken Bow Tie Pasta

Prep time 20 mins
Cook time 25 mins
Yield Makes 6 servings
If you prefer to use frozen broccoli florets, simply thaw under cool running water, pat dry, and proceed with directions.


  • 1 (16-oz.) package bow tie pasta
  • 3 skinned and boned chicken breasts
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 1 (8.5-oz.) jar sun-dried tomatoes in oil, drained
  • 3/4 cup chicken broth
  • 1/2 cup white wine
  • 1/4 cup chopped fresh basil
  • 4 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/8 teaspoon dried crushed red pepper
  • 1 (12-oz.) package fresh broccoli florets

How to Make It

  1. Cook pasta according to package directions; drain and keep warm.

  2. Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Sauté chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels.

  3. Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.