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| 1/8 Tasse | olive oil |
| 2 mittel | Garlic cloves minced |
| 1/2 x ca. 450 g | Chicken breast halves without skin; cut in 1/2 inch wide strips |
| 1 1/2 Tasse | Broccoli florets |
| 3/4 Tasse | Sun-dried tomatoes; oil-packed, drained and chopped |
| 8 x ca. 30 g | Canned tomatoes; peeled |
| 1 Teelöffel | basil |
| 1/8 Teelöffel | red pepper flakes |
| 1/4 Teelöffel | pepper |
| 1 Teelöffel | salt |
| 1/8 Tasse | white wine |
| 12 x ca. 30 g | chicken broth |
| 1 Esslöffel | margarine |
| 4 Tasse | Bow tie pasta; cooked |
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In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese.
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