This is a super easy dinner that you can get on the table pretty quickly. The first few times I made it were a disaster but I think I've tweaked the recipe enough that it now comes out great every time.
1 Tb butter
2 cloves garlic, minced
1 c chicken broth
½ c sun dried tomatoes, drained and chopped
1 c heavy cream
1 lb chicken breasts
salt and pepper
1 Tb olive oil
2 Tb chopped fresh basil
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Start water boiling for pasta. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, sauté chicken in olive oil for about 6 minutes per side or until is no longer pink inside. Drop pasta into the water when you flip the chicken over.
Drain pasta, cut each chicken breast into 2 to 3 diagonal slices. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; sprinkle with basil; serve.