Heat oil in wok or large pan and add chicken.
Turn chicken frequently over medium heat until outside starts to brown.
Remove chicken from pan and cut into bite sized pieces.
In a separate pot, cook bow tie pasta according to direction on the box.
In the pan where you cooked the chicken, melt butter over medium heat.
As garlic starts to brown, add wine (or chicken stock.)
As the liquid starts to bubble and cook down, add half and half. *Note- my measurements are estimates. I just poured until it looked right.
Add some cream.
Stir until mixture blends and begins to thicken. Add salt and pepper.
Add parmesan. I used about two large handfuls. Stir until cheese melts.
Add cooked bowtie pasta to sauce mixture.
Add a little more salt and pepper.
Add chicken. Stir.
Add basil. Stir.
Transfer pasta to a bowl and sprinkle with parmesan cheese. Serve and enjoy!
- 1.0 Package chicken tenders
- 1/2 Package bowtie pasta
- 2.0Tbsp Extra virgin olive oil
- 1/4c Butter
- 2.0tsp Chopped garlic
- 1/2c White wine (or chicken broth)
- 3/4c Half and half (approximately)
- 1/2c Whipping cream (approximately)
- Chopped basil
- Shredded or shaved parmesan cheese
- Salt and pepper