2 cloves garlic, minced
1/4 c. extra virgin olive oil
1/2 lb. chicken breasts, skinned, boned, cut in strips
1 1/2 c. broccoli florets
3/4 c. oil packed sun dried tomatoes, drained & sliced
1 tsp. dried basil
1 pinch of red pepper flakes
1/4 c. white wine
3/4 c. chicken broth
1 tbsp. butter
1/2 lb. bow tie pasta

Saute garlic in oil. Add chicken. Cook until white. Push aside and add broccoli. Saute all together, add tomatoes, salt, pepper and basil. Add wine, chicken broth and butter. Simmer. Cook bow ties, drain. Toss together. Sprinkle top with Parmesan cheese.