Pasta Milano

Pasta Milano

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In sauté pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and sauté the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.