Ingredients:

1 tablespoon canola oil, divided

1 pound boneless chicken breast, cut into bite-sized pieces

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

3 teaspoons italian seasoning, divided

1 teaspoon kosher salt, divided

1 tablespoon butter

1 shallot, diced

1/2 green bell pepper, chopped

2 garlic cloves, chopped fine

1 pinch red pepper flakes

8 ounces bow tie pasta (farfalle)

1/2 cup sun-dried tomatoes, snipped into bits

3 cups unsalted chicken broth

1 cup white cheddar cheese, grated

1/2 cup parmesan cheese, grated

1/2 cup half and half

1/2 cup basil, cut into strips

Directions:

Heat skillet over medium high heat. Coat bottom with 1 tablespoon of oil.
Season chicken with ½ teaspoon of salt, pepper, garlic powder and 2 teaspoons of the Italian seasoning. Brown chicken on all sides and cook until done, 3-5 minutes. Remove from pan and set aside. Wipe pan with a paper towel.
In the same pan the chicken was cooked in, sauté shallot and green pepper in butter until slightly softened, 2-3 minutes. Add garlic and cook for 30 seconds or until fragrant. Add sun-dried tomatoes, pinch of red pepper flakes, remaining 1 teaspoon of Italian seasoning and remaining ½ teaspoon of salt, chicken broth and pasta and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until pasta is al dente.
Stir in chicken, plus any juices that accumulated, cheese and half and half; heat gently until cheese is melted. Stir in basil. Optional: garnish with additional fresh basil.

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