Parmesan & Sun Dried Tomato Pasta (Edit)

Yield

Ingredients

• 3 Tbsp olive oil

• 4 skinless, boneless chicken breasts

• 6 cloves garlic, minced

• ¾ tsp crushed red pepper flakes

• ¾ cup dry white cooking wine (or chicken broth)

• 2¼ cup chicken broth

• 1½ cup heavy cream

• ¾ cup oil packed sun dried tomatoes, chopped and drained

• ¾ cup parmesan, grated

• salt and pepper to taste (omit salt if using cooking wine)

• ¾ cup fresh basil, chopped (or 3 Tbsp dried basil)

• pasta noodles of choice (angel hair, spaghetti, or thin linguine work well)

Directions

• Heat oil in pan on medium high heat, add chicken and cook through while also browning the outside of the chicken. Cut into bite sized pieces and set aside.

• Add garlic and red pepper flakes, saute until fragrant.

• Add wine and deglaze the pan.

• Add broth, cream, bring to a boil then reduce heat to simmer.

• Gradually add parmesan, melting each bit before adding any more otherwise the cheese will lump together.

• Mix in chicken and any juices, then the drained sun dried tomatoes. Then salt and pepper to taste.

• Remove from heat, stir in basil and prepared pasta noodles.