INGREDIENTS

2 boneless chicken breasts, cut into strips
1 tablespoon white wine
2 teaspoons cornstarch
salt and pepper
1 tablespoon olive oil
5 cloves garlic, minced
½ cup sun dried tomato strips, in olive oil
¼ teaspoon red pepper flakes
2 teaspoons herbs de provence or other favorite herb mix
½ cup white wine
½ pound gluten-free pasta
fresh minced parsley
fresh grated cheese, optional

DIRECTIONS

1. Bring a big pot of water to boil for the pasta.
2. Meanwhile, marinade chicken strips with wine, cornstarch, a little salt and pepper.
3. Heat oil in large skillet. Add garlic and saute until light brown; add chicken and saute until just cooked through. Add sun dried tomato strips, red pepper flakes, and herbs and saute another minute. Add wine and let reduce. Meanwhile, cook pasta according to package directions; when done, reserve 1 cup of pasta cooking liquid; drain pasta. Add drained pasta to chicken in pan. Add reserved pasta water as needed to loosen up pasta and sauce. Season to taste with salt and pepper. Garnish with minced parsley; serve with fresh grated cheese if desired.