Chicken with bow tie pasta

Broccoli, fresh, 2 cup, chopped or diced (remove)
Peas, frozen, 0.5 cup (remove)
Chicken Broth, 2 cup (8 fl oz) (remove)
White Wine, 2 cup (8 fl oz) (remove)
*Lemon Juice, 1 fl oz (remove)
bow tie pasta, farfalle,priano aldi brand 2 oz 3/4 c uncooked, 4 serving (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 3 cloves (remove)
Thyme, ground, 2 tsp (remove)
Olive Oil, 1 tbsp (remove)
*Tyson boneless, skinless chicken breast, 12 oz (remove)
Add an Ingredient

This is great leftover, hot or cold, too. Don't cook it until all the juice evaporates, or it will be dry and yucky left over. If you don't plan on leftovers, then you can cook it for the last five minutes uncovered until some of the juice evaporates.

cut chicken breast into small slices or chunks. Season to taste with salt and pepper. Saute the chicken breast in a dutch oven type pan with the 1 tbsp. olive oil until lightly browned.
as you are cooking the chicken, on another burner--Start cooking the pasta, cook only about 10 minutes, al dente, you want it not quite all the way cooked. drain and set aside. Keep warm.
Add the onion, garlic and thyme, to chicken in pan, cook until heated through and fragrant. Add the broccoli, cut into small bite sized pieces, chicken broth, white wine, and lemon juice. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
Add the cooked pasta to the chicken mixture, then add the frozen peas. Simmer covered another five minutes, then serve.

Serving Size: makes 4 generous servings