Chicken Alfredo with Sun-Dried Tomatoes and Basil

Serves 4
  • 8.5 oz. jar julienne-cut sun-dried tomatoes in olive oil and herbs, drained
  • 14 oz. can chicken broth
  • 1 pt. heavy cream
  • 1 tbsp. olive oil
  • 4 boneless skinless chicken breast halves, cut into 1" pieces
  • 1 tbsp. chopped garlic
  • 1 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/4 cup snipped fresh basil
  • 16 oz. penne rigate
  • - freshly shredded Parmesan cheese

With kitchen shears, cut tomatoes in quarters. In a large skillet, add chicken broth and tomatoes; bring to a boil over medium heat. Gradually stir in cream and return to a boil; continue cooking until thickened (20-25 min.). In a separate skillet, heat olive oil over medium heat; stir in chicken and garlic. Sauté until no longer pink and juices run clear (about 10 min.). Sprinkle with salt, pepper and basil. Stir in cream sauce and continue cooking just until heated through. Cook pasta according to pkg. directions; drain. Spoon sauce over pasta; sprinkle with cheese.