Farfalle With Chicken & Vegs Cream Sauce

2 each boneless skinless chicken breast -- (5 oz.)
2 medium zucchini squash -- halved and sliced 1/2" thick
1 medium carrot -- peeled and thinly sliced
8 large sun-dried tomatoes, oil-packed -- julienned
1 medium red bell pepper -- sliced 1/4" thick strips
6 each fresh basil leaves -- coarsely chopped
1 ounce sun-dried tomato oil
8 ounces heavy cream
2 tablespoons fresh minced ginger
to taste salt and fresh ground pepper
2 cups farfalle pasta -- cooked and drained

Saute chicken breast in the sundried tomato oil until browned on both sides and internal temperature is 150F. Remove from pan and reserve to cool.

Saute Bell pepper, sun dried tomatoes, and carrots for 2 minutes, add zucchini and continue to cook until carrots are crisp tender.

Add remaining ingredients except for pasta and bring to a boil, reducing heat to a simmer and continue to cook until sauce has thickened.

Meanwhile cube chicken breast and place into a 4 quart casserole along with the cooked pasta

Pour vegetables and sauce into casserole and stir until all ingredients are coated

Place in a 325F oven and cook for 25 minutes or until a piece of chicken reaches 165F.

Serve with a drizzle of sundried tomato oil and a spring of basil.