Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this in a Woman's Day Eating Light mag when I was searching for a way to use up a bit of bow-tie pasta I had left from another recipe. It's colorful, tasty and lower in fat. Please don't leave out the fresh basil, it really adds a wonderful touch to this dish.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, approximately 10-12 minutes.
  2. Heat skillet; coat bottom with 1 teaspoon oil; brown chicken on all sides and cook 3-5 minutes, until done; season with salt and pepper and set aside.
  3. Cover sundried tomatoes with boiling water to rehydrate; saute garlic and green pepper with 1 tablespoon oil until slightly softened; add tomatoes, herbs and chicken broth and heat to boiling.
  4. Dissolve cornstarch in cold water; add slowly to boiling broth mixture; stirring briskly to slightly thicken; stir in chicken, cheddar cheese and basil; heat gently until cheese is melted.
  5. Place drained bow ties in pasta bowl; pour chicken mixture over; stir and serve, garnished with fresh basil.
Most Helpful

5 5

This is so good!!!! I hate it took me this long to make this. It's so simple with ALOT of flavor. I love recipes that call for fresh basil, because it grows so well in my garden in the summer. This is on my list of fav recipes!!