2 cloves garlic, minced
1/4 c. olive oil
3/4 lb. skinned chicken breast
2 c. broccoli florets
1 (14 1/2 oz.) can chunky pasta style stewed tomatoes
1 tsp. basil
Pinch of red pepper flakes
Salt and pepper to taste
1/4 c. white cooking wine
3/4 c. chicken broth
1 to 2 tbsp. butter
1/2 lb. bow tie pasta, cooked
Parmesan cheese (optional)

Saute garlic in oil until brown. Add chicken; cook until done. Push the meat to one side of pan and add the broccoli until crispy tender. Add rest of ingredients except the noodles and cheese. Simmer for 5 minutes. Add the pasta and sprinkle with cheese. Serves 4 adults. (Before adding pasta, thicken sauce with 3 tablespoons cornstarch and 3 tablespoons water.)