GARLIC AND CHICKEN BOW TIE PASTA

1Tablespoon Olive Oil
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated

In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.