Lemon Chicken Pasta with Basil

Some of my husband's favorite recipes are my spur of the moment, toss together, whatever is on hand concoctions. I hear him groan and say, "Write this one down." Love it.

2 T. olive oil
4 cloves garlic, crushed out of skins, coarsely chopped
2 Ibs. boneless, skinless chicken breasts, cubed
2 c. bow tie pasta, prepared al dente (firm, not soggy)
1 lemon, juiced
2 tsp. salt
1 tsp. sugar
1/2 tsp. dried basil, or
2-3 T. fresh basil, coarsely chopped
1/8 tsp. pepper
1 1/2 c. frozen or fresh broccoli florets
1/2 c. roasted red pepper, coarsely chopped
1/4 c. black olives, chopped
2 T. grated parmesan cheese

While pasta is cooking according to directions, heat large heavy saute pan over MED HI heat. Add olive oil and garlic and saute for 1 minute. Add chicken and saute until golden brown along edges. Add lemon juice, salt, sugar, basil, pepper, and broccoli, and reduce heat to MED. Saute gently. Drain pasta and place in large serving dish. When broccoli is crisp-tender, add red pepper, olives, and more olive oil if needed. Heat, gently mixing with big spoon. Pour chicken mixture over pasta in serving dish. Toss gently with pasta, sprinkle with parmesan cheese, and serve.

*Garden Version: Substitute onion, summer squash, zucchini, bell pepper, and tomato chunks for broccoli, roasted red pepper, and olives. Add tomatoes last, just before tossing with pasta.