Chicken bowtie pasta

I was taking suggestions from my husband as to what he would like for dinner in the coming week. This pasta dish was at the top of his list. This is a recipe past on to me from a friend, who had been served this dish while visiting yet another friend. A great example of how food and recipes connect people in wonderful ways. It is a dish we always come back to as a family favorite. It has been a while since I  made it, but it was a great reunion. This dish never disappoints. It reinforced its status as an all time favorite at our house. My kids are not big fans of olives, so I usually serve them on the side. I splurged on really good hand made pasta this time and a nice Parmigiano Reggiano. M-m-good!

2 cloves garlic

1 4 oz. jar sun dried tomatoes in olive oil, julienned

3-4 chicken breasts (20oz.), cubed
1/2 cup low sodium chicken broth
1 extra large chicken bouillon cube (such as Knorr)
(Use 2 if they are the smaller size)
2 t Italian seasoning
1/2 cup sliced  black olives

10 oz. broccoli, steamed

1 pound bow tie pasta, cooked

Parmesan cheese

Salt and pepper, to taste

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and sun dried tomatoes in oil from jar (add a little olive oil if you need more), about 1 minute.  Add chicken. When chicken is browned, add broth, bouillon cubes and Italian seasoning. Stir until bouillon cubes have dissolved completely. Next add olives, steamed broccoli and cooked pasta. Season with salt and pepper. Serve with shaved parmigiano Reggiano.

Serves 6 well