Chicken and Bowtie Pasta with Garlic Cream Sauce

Ingredients:

1 lb boneless, skinless chicken breast

1 lb bowtie pasta

3 cups chicken stock or broth

1 tbsp olive oil

1 tbsp butter

3-5 cloves of garlic, minced

1 to 1 1/2 cups half-and-half or light cream

1 tbsp cornstarch

1/2 tsp freshly grated black pepper

1 tsp each of dried parsley and thyme

Directions:

1. Boil water and cook bowties according to directions.

2. Trim the chicken and cube into bite-sized pieces. Bring the chicken stock to a boil in a medium-sized saucepan. Add chicken to boiling stock and poach chicken until cooked through. Remove chicken and set aside, saving the stock.

3. In a large pan, heat butter and oil over medium heat. Add garlic and saute for 3 minutes, taking care not to scorch the garlic.

4. Combine the reserved stock with the half-and-half or cream to measure out 3 cups. Whisk in cornstarch to make a slurry and pour into pan with garlic.

5. Bring the mixture to a boil, then reduce heat and simmer for 4 minutes. Stir in chicken, pepper, and herbs. Adjust seasonings as needed.

6. Combine the pasta with the sauce and heat for 2 minutes or until everything is melded.