Ingredients:

12 oz San Giorgio® Farfalle
1/4 cup olive oil
garlic cloves, chopped
1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 1/2 cups broccoli florets
3/4 cup sliced sundried tomatoes packed in oil, drained
1 tsp dried basil leaves
1/4 tsp crushed red pepper flakes
  salt and ground black pepper, to taste
1 cup chicken broth
1/4 cup dry white wine
1 Tbsp butter
  grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in large skillet over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown.

3.  Add chicken; cook, stirring frequently, until no longer pink.

4.  Add broccoli; cook 2 minutes or until crisp-tender.

5.  Stir in sun-dried tomatoes, basil, red pepper, salt and ground black pepper. Add broth, wine and butter; cook 5 minutes or until chicken is thoroughly cooked, stirring occasionally.

6.  Toss hot pasta and chicken mixture; sprinkle with cheese.