Recipe: Angel Hair Pasta with Chicken and Sundried Tomatoes in Garlic Cream Sauce

PASTA WITH CHICKEN AND SUNDRIED TOMATOES IN GARLIC CREAM SAUCE

3 Tbsp minced shallots or onion
Oil, for sauteeing
1/2 tsp crushed garlic
3 cup heavy whipping cream
Freshly ground black pepper, to taste
Salt to taste
8 oz angel hair pasta, uncooked
3 oz sundried tomatoes
Meat from 1/2 smoked chicken (or cooked chicken), cut into large thin slices or torn into chunks
TO GARNISH:
Chopped chives
Diced tomato
Grated Parmesan cheese

Saute shallots briefly in hot oil; add garlic but do not cook. Add heavy cream and pepper. Bring to boil, simmer until thick (about 1/2 original volume. Salt to taste. Strain if desired.

Cook pasta in about 2 quarts boiling water with salt and oil. Cook until al dente. Drain, rinse under hot water briefly.

While pasta cooks, reconstitute tomatoes by dropping into boiling water for 1 minute; drain and julienne.

Warm tomatoes and chicken in the cream sauce. Thin, if needed, with milk or half-and-half.

Place pasta on serving plate and spoon sauce over. Top with freshly grated cheese, chopped chives, diced tomatoes or garnish as desired.

Makes 6 servings
Adapted from source: Sylvia Steiger, 1990's