Sundried Tomato and Broccoli Farfalle

This recipe is an old family favorite that I've tweaked a little bit to fit our liking.  While it is tasty and varied in its components, it comes together quickly.  In only the time it takes to cook the pasta you can have a healthy, delicious dinner.  The chicken, broccoli, and tomatoes are simmered in a light white wine sauce, seasoned with basil and a hint of red pepper.  When the broccoli is tender crisp the mixture is tossed together with the pasta,
and finished off with a squeeze of fresh lemon juice and parmesan cheese.  Dinner is served!



Sundried Tomato and Broccoli Farfalle

2 TBSP Extra Virgin Olive Oil
2 garlic cloves, minced
1/2 lb boneless, skinless chicken breasts, cut into thin strips
1 head of broccoli, cut into small florets
3/4 cup oil-packed sundried tomatoes, drained and thinly sliced
3/4 cup chicken broth
1 tsp dried basil leaves
1 TBSP butter
1/4 cup dry white wine
pinch of crushed red pepper flakes
1/2 lb bowtie pasta
1 lemon
parmesan cheese

In a large skillet, heat EVOO over medium heat.  Saute the garlic for one minute or until lightly browned and fragrant.  Add chicken strips and cook until white and almost cooked through.  Add white wine and chicken broth.  Simmer until liquid is reduced by about half.  Add broccoli, tomatoes, red pepper flakes, and basil.  Cover and cook for 2-3 minutes until the broccoli is crisp tender.  Meanwhile, boil the pasta in chicken broth until al dente.  Drain the pasta, reserving 1/2 cup of the pasta water, then toss with the vegetable mixture along with the butter.  Squeeze a generous amount of lemon juice over the pasta and salt and pepper to taste.  If it is too dry, add in the pasta water until desired consistency is achieved.  Sprinkle Parmesan cheese on top if desired and serve warm.