CHICKEN WITH SUN DRIED TOMATOES AND CREAM

1 1/2 cups marinated sun-dried tomatoes, drained
2 tablespoons olive oil
1 tablespoon minced fresh garlic
10 1/2 ounce canned chicken broth
1 pint whipping cream
2 pounds skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 ounce fresh basil, chopped
12 ounces penne pasta
freshly shredded Parmigiano-Reggiano cheese

Cut tomatoes in half or quarters; set aside.

Heat 2 Tablespoons olive oil over medium heat; saute garlic in oil.

Stir in chicken broth and tomatoes; bring to a boil. Gradually stir in cream and return to a boil. Simmer over medium heat until slightly thickened (12-15 minutes).

If desired, refrigerate, covered, several hours or overnight.

To Serve:
Cut chicken breasts into 1-inch pieces. Sprinkle with salt and pepper.

Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute chicken until no longer pink and juices run clear (10-12 minutes).

Sprinkle with basil, tossing to coat. Stir in cream sauce and continue cooking over medium heat until heated through.

Meanwhile, cook pasta according to package directions; drain.

Arrange cooked pasta on heated serving platter. Pour sauce over pasta; sprinkle with shredded Parmigiano-Reggiano cheese. Serve immediately.

Servings: 6
Source: Byerly's Bag, January 1997