Chicken Bow-tie Pasta With Sun-dried Tomatoes

3/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
Jar Sun-Dried Tomatoes, drained
3/4 cup chicken broth
1/2 cup white wine
1/4 cup fresh basil or 1 Tbsp. dried
4 cloves minced garlic
1 tsp. italian seasoning
1/8 tsp. red pepper
12 oz. broccoli
3-4 boneless, skinless chicken breasts
16 oz. Farfalle pasta (bow-ties)
Parmesan Cheese

Cook Pasta according to package directions and drain.  Keep warm.

Cut chicken in 1 inch cubes.  Sprinkle with salt and pepper.  Saute chicken in oil over medium-high heat for 5 minutes or until done.  Remove chicken with slotted spoon and drain on paper towels.  Do not drain oil from skillet.  Cover chicken with foil to keep warm.

Add sun-dried tomatoes and next six ingredients to skillet.  Bring to boil over medium heat.  Stir in broccoli and cook 5 minutes or until broccoli is tender.  Stir occasionally.

Place warm chicken and pasta in large serving dish.  Pour skillet ingredients over the pasta and chicken and mix together evenly.  Top with Parmesan cheese.