Tuxedo Chicken - cooking recipe

Ingredients

6 cups bow tie pasta
4 boneless skinless chicken breast halves
1 tablespoon butter
1 small onion (for 1/2 cup chopped)
2 cups frozen chopped broccoli
1 (8 ounce) container sour cream (regular or reduced fat)
1 cup half-and-half
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Preparation

Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain.
Meanwhile, melt the butter in a large nonstick skillet.
Add the chopped onion and cook till the onion is soft, about 3 minutes.
Slice the chicken into 1/2 inch strips.
Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often.
Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm.
Remove the chicken from the skillet with a slotted spoon and set aside.
Reduce the heat to medium-low.
Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil.
Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil.
Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.