In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese. NOTES : A quick, elegant meal. This recipe is easy and is suitable for company. Recipe by: Joy Philbin in Womans Day or Family Circle Posted to MC-Recipe Digest V1 #1022 by RooteeJean
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4|
|Calories from Fat: 137 (30%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 97.2mg||30 %|
|Sodium 695.1mg||24 %|
|Potassium 909.2mg||24 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 54.1g|
|Protein 24.7g||35 %|
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Calories per serving: 460
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