Ingredients:
1/2 cup butter
1 whole boneless skinless chicken breasts, cut into 1/2 inch thick strips
1/2 cup sun-dried tomatoes packed in oil, drained and cut into matchsticks
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
1 envelope leek soup mix
1 1/2 cups heavy cream
1/2 cup fresh grated parmesan cheese
1 lb farfalle pasta, cooked al dented,drained,tossed with
2 tablespoons olive oil, and kept warm
1 teaspoon fresh ground black pepper
Directions:
Melt the butter in a 10″ saute pan over medium heat, add the chicken, and cook it, stirring, until it is no longer pink, about 7 minutes.
Add the tomatoes, basil, parsley, soup mix and heavy cream, and stir the sauce until it comes to a boil.
Reduce the heat, add 1/4 cup of the cheese, and stir until it is melted.
Toss the sauce with the hot cooked pasta, seasoning the dish well with pepper, and serve garnished with the remaining 1/4 cup cheese.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.