Chicken breast tenders
6 teaspoons minced garlic
4 teaspoons Italian seasoning
Julienned sun-dried tomatoes (full jar, drained)
2 cups chicken broth
1 cup heavy cream
2 teaspoons salt
1/2 teaspoon pepper
2 cups grated Parmesan cheese (plus extra for topping)
Cooked pasta (such as penne)
Cook chicken breast tenders in a skillet with a few tablespoons of butter. Once cooked, transfer them to a plate.
In the same pan, on low heat, add minced garlic. Stir around until you can smell the aroma.
Add Italian seasoning, drained Julienned sun-dried tomatoes, chicken broth, and heavy cream. Mix together.
Season with salt and pepper. Add grated Parmesan cheese. Mix again.
Raise the heat and bring the mixture to a boil.
Add the cooked chicken pieces back into the sauce.
Lower the heat to low, allowing the sauce to thicken a bit. Cover the chicken with sauce and let it simmer to soak up the flavor.
Toss the sauce over the cooked pasta (preferably penne) and mix well.
Add extra grated Parmesan cheese on top.
Serve and enjoy your Creamy Sun-dried Tomato Pasta!