Garlic Chicken with Bow Tie Pasta

1 T. Olive Oil

1 lb. Chicken Breast, diced

1 tsp. Salt

1 T. Olive Oil

6-8 Cloves Garlic, crushed (1 rounded Tb)

3/4 C. Mushrooms, sliced or quartered

1/4 C. Green Onions, sliced

1/2 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

12 oz. Bag of Dry Bow Tie Pasta - cooked as directed

1/4 C. Fresh Cilantro, chopped (may use fresh parsley)

Parmesan Cheese, grated

1. Fry chicken in 1 T. of oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in 1 T. of 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.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it milder. Also, I add the peppers when I have them on hand - zucchini and squash are good too. You can omit the chicken as well for a healthy, vegetarian dish.