Need:

* chicken breast(s) cut into bite size pieces
* broccolli or snap peas or any vegetable of preference
* 2 cups flour
* olive oil
* salt/pepper
* pasta of your choice
* white wine
* heavy cream
* Parmesian cheese
* Garlic

-Cook a box of pasta to aldente and place off to the side
-pre heat sautee pan to medium heat w/ enough olive oil to coat the bottom
-when sautee pan is up to heat take chicken pieces and roll in flour and lay in sautee pan, lightly brown on both sides
-once both sides are lightly browned add a couple pinchs of garlic,pepper and salt to preference(or not at all).
-add pasta and vegetables to preferred amount and stir until fairly mixed
-as ingrediants start to simmer, to prevent burning, hit with a couple generous portions of the wine and stir
-once wine starts burning off, generously douse with heavy cream(between a 1/4 to 1/2 inch in the pan),couple sprinkles of parmesian cheese and lower to a mild simmer, stir and until heavy cream starts to stick(carmelize) to the ingrediants(pasta/vegetables).
-once heavy cream is sticking to ingrediants you are done.

Glad to see that HRF has joined a lot of other motorcycle forums with a section on cooking and recipes. One other forum has a barbeque guy, and it follows that bikers will be eating on their decks more as the warmer season begins.

BTW, BI63, I'll make sure I get a copy of your recipe. For some reason, I think Italian style dishes will be a hit with my relatives and my wife's friends. For some reason...

I make another chicken penne pasta with white wine and just a slight splash of heavy cream for texture, no parmesian cheese. I forgot what thats called but the sauce is so good I use to have customers ask me to make a cupfull to dip there bread in.