Heat oil in large skillet over medium heat. Sauté garlic one minute until golden. Add chicken strips and sauté until white and almost completely cooked. Add broccoli and sauté until crisp tender, then add the sun-dried tomatoes, basil, red pepper, salt and pepper. Add wine, then add broth and butter. Cook for 3 to 4 minutes or until heated through. Toss with freshly cooked pasta, serve with parmesan cheese.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 49.5mg||15 %|
|Sodium 555mg||19 %|
|Potassium 652.8mg||17 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 45.5g|
|Protein 19.3g||28 %|
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Calories per serving: 481
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