Ingredients:
2 chicken breasts, sliced
300g pasta (penne or fettuccine)
1 cup chicken broth
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup grated Parmesan
1/4 cup sun-dried tomatoes, chopped
Fresh basil, chopped
Salt and pepper to taste
Directions:
Cook pasta according to package instructions, drain, and set aside.
Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same pan, sauté garlic until fragrant, about 1 minute.
Add chicken broth and bring to a simmer, reducing by half. Stir in the heavy cream and Parmesan, cooking until the sauce thickens.
Add the chicken back to the pan along with sun-dried tomatoes. Stir to coat in the sauce.
Toss the cooked pasta into the sauce and combine well. Garnish with fresh basil and serve warm.
