1lb.boneless chicken breastcut into 2 x 1/2 inch strips
1garlicminced
1cupchicken broth
2tsp.cornstarch
1/2cupgreen onions1/2 inch pieces
1/2cupsliced black olives
1cupfresh basilchopped or 1 tsp dried basil
1cupcherry tomatoeshalved.
Parmesan Cheesefor garnish
Instructions
Boil pasta in a large pot of water.
Heat oil in a frying pan. Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink.
In a small bowl, combine 1 cup chicken broth and cornstarch; blend well. Stir into chicken.
Add green onions, olives, 1/2 cup basil and cook and stir 2-3 minutes or until mixture is slightly thickened and glazed.
Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 6
Garnish with remaining basil and parmesan cheese
Notes
Pasta - I will often pre cook my pasta. Boil it, rinse it and then store it in a zippered storage bag in the refrigerator until you are ready for dinner. I just run some hot water over it to
Chicken - The chicken can be cooked ahead of time and kept in the refrigerator until ready to use. This is the perfect dish to make with any leftover chicken you have.