Ingredients
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1 tablespoon olive oil
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1/2 teaspoon basil
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1/4 teaspoon thyme
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1/4 teaspoon oregano
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1 tablespoon minced garlic
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3 cups whipping cream (35%)
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salt and pepper
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1/2 cup grated parmesan cheese
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1 lb farfalle pasta or 1 lb bow tie pasta
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2 onions, finely diced
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1 lb boneless skinless chicken breast, cut into strips
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2 ounces sun-dried tomatoes, julienned
Instructions
- In large skillet, heat olive oil over medium high heat.
- Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
- Sauté until chicken is almost cooked.
- Add the whipping cream and parmesan cheese.
- Continue to simmer until slightly thickened.
- Add salt and pepper to taste.
- In large pot, bring water to boil and cook pasta until al dente.
- Drain.
- Toss the pasta with the sauce.
- Place in individual pasta bowls.
- Serve with freshly grated parmesan cheese and black pepper.