Farfalle with Chicken and Herbs

1 1/2 pounds skinless, boneless chicken breasts, 3-4 breasts, cut into bite size pieces
salt and pepper, as desired
3 tablespoons extra virgin olive oil
2 cups roasted red peppers, drained and diced or a combination of red and yellow peppers
1 pound farfalle pasta, such as whole grain or partially whole grain
2 tablespoons red wine vinegar
2 cloves minced garlic
3 tablespoons ketchup
1 teaspoon worcestershire sauce
1 dash Tabasco sauce
1 cup low sodium chicken broth
1/4 cup fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
1/4 cup fresh chives, chopped
Salt & pepper to taste
1/2 cup Parmesan cheese, freshly grated

In a large deep skillet or wok heat the olive oil over medium high heat. Season chicken with salt and pepper and cook until lightly browned, about 8 minutes. Add roasted peppers and set aside.
Bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Reserve a half cup of cooking water and drain the pasta. Add pasta to chicken and peppers in the skillet.
In a medium bowl, combine all remaining ingredients except the Parmesan cheese, stir well and add to chicken, pasta mixture. Return skillet to medium heat and toss ingredients until heated through. If necessary add reserved pasta water to thin the sauce to desired consistency.
Ladle into heated serving bowls, top with Parmesan cheese and serve.

Nutrition Information