1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir about 4 minutes or until chicken is browned. Add broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
3. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir cooked pasta into chicken mixture. Heat through. Serve with additional parmesan cheese, if desired.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 402 (46%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 292.7mg||90 %|
|Sodium 337.4mg||12 %|
|Potassium 1069.9mg||28 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 34.7g|
|Protein 77.6g||111 %|
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Calories per serving: 873
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