Rosemary Chicken

1 tsp. Salt
½ C. Butter
1 pint Whipping cream
1½ tsp Corn starch
Chicken—cubed—about 3 breasts
½ carton fresh Rosemary or use 2 T. or so of dried (more or less depending on what you want)
2 cloves garlic ( I use a spoonful of minced garlic from the refrigerated jar)

Sauté chicken in the butter, garlic & Rosemary. When chicken is cooked add whipping cream, corn starch & salt. Simmer on low-med heat. The sauce will begin to bubble and thicken, stir frequently. After sauce is to desired thickness decrease temp to low until your noodles are ready. Top over bowtie noodles (you can use whatever kind of noodles you want or have in your pantry) and enjoy!