Pasta Alfredo With Sun-Dried Tomatoes

Ingredients

• 4 boneless skinless chicken breasts, sliced
• garlic powder, to taste
• salt, to taste
• pepper, to taste
• 3-4 tablespoons extra virgin olive oil
• 16 ounces bow tie pasta
• 4 tablespoons butter
• 1 1/2 cups sun-dried tomatoes
• 1 quart heavy cream
• salt, to taste
• pepper, to taste
• 1 head garlic, minced
• 1 1/4 cups parmesan cheese, grated

Directions

1. 1

   Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.

2. 2

   Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.

3. 3

   In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.

4. 4

   Return chicken to pan.

5. 5

   For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.

6. 6

   Once pasta is cooked, drain and rinse and add to chicken mixture.

7. 7

   Pour the cream mixture over the chicken, tomatoes and pasta and mix well.