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.

Fettucine Alfredo

16 oz. Dried Fettucine
1 cup butter
1 cup whipping cream
1 1/2 cup freshly grated Parmesan Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped parsley

Cook fettucine according to package directions; drain.  Place in a serving bowl.  Meanwhile, combine butter and whipping cream in a saucepan; cook over low heat until butter melts.  Stir in cheese and next 3 ingredients.  Pour mixture over hot fettucine; toss well.  Serve immediately.


Notes:  The Travis Johnson family loves this recipe!  This is one meal that the boys actually eat without complaining and even request seconds.