1tablespoonoilpreferably from the jar of sun-dried tomatoes!
1pounddiced chicken breast
salt & ground black pepperto taste
2clovesgarlicminced
2scant teaspoonsdried Italian herbsor less to taste
½lbmushroomssliced; use canned if fresh are not available!
1tablespoonflour
½cupwhite wineOR use more chicken broth
1cupchicken broth
1(7-oz) jarsun dried tomatoes packed in oildrained and roughly sliced (keep the leftover oil in the fridge to use in other dishes in place of olive oil - extra flavor and less waste!)
½cupheavy cream
8ozpastacooked according to package directions
grated parmesan and fresh parsleyto serve (optional)
Instructions
Brown chicken: Heat oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper and cook until browned.
Add seasoning and mushrooms: Stir garlic, Italian herbs and mushrooms into skillet. Cook until mushrooms have softened.
Deglaze: Evenly sprinkle flour over chicken and mushrooms, stirring well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until the wine has mostly evaporated.
Finish sauce: Pour chicken broth into skillet, then stir in sun-dried tomatoes. Bring to a boil, then reduce the heat and simmer for 3-4 minutes (without a lid!). Stir in the cream and continue simmering for another couple of minutes.
Add pasta: Reduce heat to low, add cooked and drained pasta to the skillet with the chicken and gently toss a few times until sauce is silky and coating the pasta. Serve immediately.