Chicken & Bowties in Tomato Garlic Cream Sauce

1 lb. bowtie pasta (one 14 oz. box was plenty)
2 T. butter
1 onion, thinly sliced
½ tsp. red pepper flakes
2 cloves garlic, minced
28-oz. can diced tomatoes, drained
1 pint whipping cream
1 c. frozen peas
½ tsp. salt
¼ tsp. black pepper
2 lbs. chicken, cooked and cut into 1-inch strips

Heat 4 quarts salted water to boil. Add pasta. Cook according to time on pasta box. Drain; reserving ½ c. cooking liquid. In large pot, melt butter. Cook onion until soft (about 3 minutes). Add red pepper and garlic; cook 1 minute. Stir in tomatoes, cream, and cooking liquid. Increase heat to high. Cook until slightly reduced (about 4 minutes). Stir in peas, salt, pepper, cooked pasta, and chicken. Cook until heated through. Serve in pasta bowls.

Made this tonight for the first time - yummy! Added a little more garlic and some parmesan on top though. Next time I might change the tomatoes for sun-dried ones or peas for broccoli for a twist!