Che Bella Notte Pasta

10 oz pasta (farfalle, rotini, ziti, penne, capenelli)
2 tbsp olive oil
2 cloves garlic, minced
2 tsp capers
1 lb boneless, skinless chicken breast, cut into chunks
1-2 tsp basil
1/8 tsp crushed red pepper
optional vegetables: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms, asparagus, yellow squash, spinach, eggplant
1 C chicken or vegetable broth
½ C sun-dried tomatoes, julienne
½ C heavy cream
¼ C grated parmesan cheese

Cook pasta as directed on package. In the meanwhile, heat olive oil over medium-high heat. Add garlic, capers, chicken and any of the optional vegetables. Add basil and red pepper. Cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) Add broth and tomatoes. Simmer uncovered for 5 minutes. Take off heat and stir in cream and cheese. Pour over pasta and enjoy!

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