Ingredients

1 tbs olive oil

400 g chicken breast strips

3 - 4 cloves garlic, peeled and sliced thin or minced

10 sun-dried tomatoes, plumped in water and sliced thin

3 cups sour cream (or half and half)1 chicken bouillon cube

2 tsp finely chopped fresh rosemary, finely chopped, or 1 tsp dried

Black pepper to taste

400 g pasta, dried maccheroni or other shape dried pasta

4 tbs Parmesan cheese, grated

Preparation

  1. In a large saucepan, heat olive oil over medium-high heat. Add chicken and sauté quickly to sear, or until lightly browned.
  2. Reduce heat and add garlic and sun-dried tomatoes; sauté for a moment, until garlic is beginning to colour.
  3. Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat.
  4. Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side.
  5. Add Parmesan and serve immediately.