Shelly's Recipe

BOW TIE AND CHICKEN CONFETTI

Category: Pasta - Chicken

6 oz bow tie pasta, cooked according to pkg directions
1 tbsp oil
6 oz boneless, skinless chicken breasts, cut into chunks
1/4 tsp pepper
1/2 cup sun-dried tomatoes, snipped into bits
1/4 cup boiling water
1 tbsp oil
2 clove garlic, chopped fine
1/2 green pepper, chopped
1 tsp Italian seasonings
1 cup chicken broth
2 tsp cornstarch
2 tbsp cold water
1/2 cup fresh basil, cut into strips
6 oz cheddar cheese

While pasta is cooking, heat skillet and coat bottom with 1 tsp oil. Brown chicken on all sides and cook until done, 3-5 minutes. Season with salt and pepper. Set aside.

Cover sun-dried tomatoes with boiling water to rehydrate. Saute garlic and green pepper in 1 tbsp oil until slightly softened. Add sun-dried tomato, herbs, broth and heat to boiling. Dissolve cornstarch in cold water. Add slowly to boiling broth mixture, stirring briskly to slightly thicken.

Stir in chicken, cheese and basil; heat gently until cheese is melted. Place drained pasta in pasta bowl and pour chicken mixture over. Stir and serve. Garnish with fresh basil. Serves 4