8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
12 to 16 ounces boneless skinless chicken breasts, cut into 1-inch pieces*
2 teaspoons finely chopped fresh garlic
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon cornstarch
1 cup frozen peas, thawed
1 cup grape tomatoes, halved**
1/4 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions; drain. Set aside; keep warm.
Melt butter in 12-inch skillet over medium-high heat until sizzling; add chicken and garlic. Continue cooking 4-5 minutes or until chicken is browned and no longer pink. Stir in salt and pepper.
Combine chicken broth, half & half and cornstarch in jar or container with tight-fitting lid. Shake until well mixed; stir into chicken mixture. Continue cooking over medium heat, stirring constantly, 2-3 minutes or until thickened.
Stir in pasta, peas, tomatoes and basil. Continue cooking 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. Serve immediately.
*Substitute 16 ounces chicken stir-fry meat.
**Substitute 1 cup chopped roasted red peppers or sun-dried tomatoes.
Use your favorite pasta in this recipe.