Chicken Pasta Primavera

1 lb bow tie pasta, cooked according to package directions.
2 pounds of cooked chicken. You can use rotisserie to cut down on cooking time.
3 tbs olive oil
1 tbs red pepper flakes
2 cloves garlic, pressed
2 yellow summer squash, sliced into rounds
1 zucchini, sliced into rounds
1 red bell pepper, seeded an sliced
1.5 cup fresh mushroom slices
1/4 cup sun dried tomatoes, sliced
1 cup low-fat, reduced sodium chicken broth
1 pint half and half
2 tbs fresh basil, chopped
salt and pepper to taste

Cook 16 oz bow tie pasta according to package directions for al-dente pasta. If you are using uncooked chicken then cook chicken thoroughly. Meanwhile, preheat large skillet or wok to medium-high heat. Add olive oil, red pepper flakes to large skillet or wok. Add pressed garlic and sauté approx. 1 minute. Slice red pepper, zucchini, yellow squash and mushrooms. Sauté until just tender. Add sun-dried tomatoes and cook 1 minute longer. Remove from heat, add chicken broth. Slowly stir in half and half untll blended. Return to heat and cook for 3 minutes until simmering. Add cooked pasta basil, salt and pepper to taste, Slice cooked chicken. Add to pasta. Heat through. Serve with fresh grated romano cheese. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JENLIGHTENMENT.