2 cups diced boneless, skinless chicken breast
2 T. olive oil
2 cloves garlic-crushed
In a large skillet, saute chicken in oil and garlic until golden brown. Set aside
1 package bow tie pasta-cooked as directed on package.
1/4 cup olive oil
4-6 cloves garlic-minced
1/4 tsp red pepper flakes
1 large can crushed tomatoes in puree
1 cup cream (or 1/2 and 1/2)
Saute garlic in oil until soft. Add puree and other seasonings. Simmer uncovered for about 15 minutes until thickened. Add cream and heat for 1 minute. Add salt and pepper to taste. Toss with hot pasta and chicken and serve with grated parmesan cheese.