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Ingredients
1 Teaspoon extra virgin olive oil
3 Shallots, minced
1 (8 oz) Chicken breast, boneless, cooked & julienned
4 Ounces sun-dried tomatoes packed in oil, drained
1/2 Cup heavy whipping cream
8 Ounces penne pasta, cooked al dente
1/2 Tablespoon unsalted butter, melted
2 Tablespoons freshly grated Parmesan cheese
3 Tablespoons fresh basil, chopped
1/2 Teaspoon salt
Instructions
Heat olive oil in a large skillet over medium heat. Add shallots and saut� 2 minutes, or until soft. Add chicken and tomatoes and cook 2 minutes. Stir in cream. Cook an additional 2 minutes, stirring occasionally. Toss sauce, pasta, butter, Parmesan, basil, and salt in a large serving bowl. Serve immediately.