Adapted From: Recipe.com
8 ounces dried bow tie pasta
3-4 cloves garlic, minced
2 tablespoons olive oil
1 lb. skinless, boneless chicken tenders, cut into thin bite-size strips
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/2 cups low sodium chicken broth
1/2 cup oil-packed dried tomatoes, drained and diced finely
1/2 cup dry white wine
3/4 - 1 cup whipping cream
1/2 cup grated Parmesan cheese, plus more for topping
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more.
Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.