garlic chicken with bow tie pasta

1 Tb olive oil
1 lb boneless/skinless chicken breast, sliced crosswise
1 tsp salt
1 Tb olive oil
6-8 cloves garlic, crushed (1 rounded Tb dry minced garlic)
1/2 lb mushrooms, quartered
1/2 c green onions, sliced
3/4 c red or orange sweet peppers
1 14.5 oz can diced tomatoes (undrained)
1/2 c chicken broth
1/2 tsp crushed red pepper
1/2 tsp cornstarch
1/2 tsp salt
2 cups dry bow tie pasta - cook as directed
1/4 c fresh cilantro, chopped (may use fresh parsley)
parmesan cheese, grated

fry chicken in oil over medium heat until done. sprinkle with salt and remove from skillet. keep warm. cook garlic in oil until golden. add mushrooms, green onions and peppers - cook 2 minutes. add tomatoes, broth, red pepper, cornstarch and salt. heat to boiling then reduce heat and simmer 5 minutes. remove from heat. combine chicken, hot mixture, pasta and cilantro. sprinkle with fresh parmesan to your liking and enjoy!
*use less crushed red pepper to make it mild. also, I add the peppers when I have them on hand - zucchini and squash are delicious too. you can omit the chicken as well for a healthy, vegetarian dish.

notes: I didn't fry up any chicken - just added some cooked cut-up chicken that I had in the freezer. also, this seemed a little juicy to me and I didn't really notice that the cornstarch thickened the juice at all - - so when taking it from the skillet to the bowl I used a slotted spoon to drain most of the juice. easy. and good.

from sisterscafe.blogspot