3 large chicken breasts, cut in half (to make thinner)
Flour, salt and pepper the chicken to coat on each side.
1 box of pasta cooked to instructions
2 tbsp olive oil (or use the reserved oil from the sun dried tomatoes!)
2 tbsp butter
1 head garlic minced
2 cups chicken broth
1 cup milk, plus 1/2 cup milk mixed with 1 tbsp. Cornstarch to thicken the sauce (I use 1% milk)
3/4 cup shredded parm
1/4 tsp. Red pepper flakes
1/2 tsp. Thyme
1/2 tsp. Oregano
2/3 cup sun dried tomatoes in oil with oil drained (save the oil for another day)
Fresh basil to top
Saute the floured chicken in large skillet the butter and oil until cooked through, set aside.
Saute garlic in the same skillet until fragrant. Add broth and simmer a few minutes, deglase the pan.
Adjust heat to medium, add seasonings, milk and parm. Simmer to thicken (a few minutes). Add milk with cornstarch last, slowly and only as much as is needed to get to desired consistency. Add your sundried tomatoes, mix, then add chicken. Simmer 1-2 minutes. Serve sauce ans chicken over warm pasta. Serve immediately. Great with a side of wilted spinach with garlic and butter.
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