Chicken Milano

I got this recipe on allrecipes.com and made some adjustments.  It is extra delicious.

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

3/4 cup chicken broth

1 cup heavy cream

1 pound skinless, boneless chicken breast halves

olive oil

2 tablespoons fresh basil, chopped

8 ounces pasta (of choice)

In a saucepan over low heat, melt butter; add garlic, tomatoes and chicken broth.  Increase to medium heat and bring to a boil.  Reduce heat and simmer, uncovered, for about 10 minutes. 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 (this takes about 10 minutes).

Meanwhile, bring a pot of water to boil, add pasta and cook until al dente; drain.

Season the chicken with salt and pepper and saute in olive oil.  Transfer to a plate, cut into diagonal slices; cover and keep warm.

Transfer the pasta to serving plates, top with chicken and coat with sauce; serve (I topped it all with parmesan cheese).