Skillet Bow Tie Chicken with Sun Dried Tomatoes

Skillet Bow Tie Chicken with Sun Dried Tomatoes

3 tablespoons olive oil, divided
3 teaspoons garlic salt
1/2 teaspoon black pepper
2 to 3 boneless chicken breasts, cut in 1 to 2 inch pieces
1/2 cup diced yellow pepper
1/2 cup diced red pepper
2 to 3 cloves garlic, minced
2 teaspoons dried marjoram
1/2 cup dry white wine
1 cup chicken stock
3/4 cp heavy cream
1/4 cup oil-packed sun dried tomatoes, diced
16 ounces bow tie pasta, cooked al dente
1/2 cup shredded Parmesan cheese
2 to 3 tablespoon fresh chopped basil or Italian parsley

In a large skillet heat 2 tablespoons of the oil. Add chicken. Season it with garlic salt and pepper. Cook a few minutes until browned on both sides. Add remaining oil and peppers. Cook for another minute. Add garlic and marjoram and cook 30 seconds, stirring constantly. Add wine, chicken stock and sun dried tomatoes. Bring to a boil. Add heavy cream and turn down heat a bit to simmer a few minutes until sauce reduces down a bit. Stir in pasta and toss to coat. Heat until warm. Serve with Parmesan cheese and basil or parsley on top.

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