Bow Tie Chicken Confetti

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.

Steps

Cook pasta according to package directions , approximately 10-12 minutes.

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.

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.

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.

Place drained bow ties in pasta bowl.

Pour chicken mixture over.

Stir and serve , garnished with fresh basil.

Ingredients

bow tie pasta, canola oil, boneless skinless chicken breasts, salt and pepper, sun-dried tomato, boiling water, garlic, green bell pepper, italian seasoning, chicken broth, cornstarch, water, fresh basil leaf, low-fat cheddar cheese