Penne Pasta with Chicken in Sun-Dried Tomato Cream

**Disclaimer: This is not a "healthy, frolic in the low-fat meadows" recipe. In fact, it's an indulgent, "I want to impress somebody" recipe. There's very few ingredients in this, but there's oh, so much flavor.

I serve it as pictured for guests, but for us, I just mix the pasta and sauce into one pot. It's not pretty, but the pasta takes on the cream flavor and I think it's better all mixed together.

You could make this without the chicken for a vegetarian version. It's just as good!

Penne Pasta With Chicken in Sun-Dried Tomato Cream

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 10 oz. jar of sun-dried tomatoes packed in oil
• 8 cloves of garlic, finely minced
• 1.5 cups of white wine
• 1/2 pint of heavy whipping cream
• 1/2 cup half and half
• salt and pepper
• 1 lb of penne pasta
• Approximately 1/2 cup Parmesan cheese (shaved or shredded)
• 1 small bunch of fresh basil leaves

Directions:

• Using a fine mesh colander, drain sun-dried tomatoes, reserving oil.

•  Place the sun-dried tomatoes on a paper towel, and roll up to remove excess oil. Leave wrapped.

• Salt and pepper chicken.

• Measure out 1.5 tablespoons of the reserved sun-dried tomato oil. Heat oil in a large skillet on medium-high heat.
• Add chicken to skillet.
• While chicken is cooking, add sun-dried tomatoes to small food processor.

• Pulse until finely minced. You can also do this by hand if you don't have a processor.

• Continue cooking chicken until done. There may still be liquid left in the pan. No biggie.

• Add garlic and stir for about 30 seconds. Be careful not to burn or overbrown garlic.
• Add white wine, minced sun-dried tomatoes, heavy cream, and half and half to chicken. 
• BTW, I used a wonderful local wine.

• Stir and bring to a boil. 
• Reduce heat to medium low and cover. Simmer for about 15-20 minutes, stirring occasionally. 

• While chicken and sauce are simmering, cook penne according to directions. Drain and put aside.

• When sauce has reduced, you'll notice it takes on a rich, creamy red color.

• Stir in a handful of Parmesan cheese.

• Add salt and pepper to taste.
• Put a serving of penne in each bowl and spoon chicken and sauce over it.
• Add basil and top with Parmesan cheese.

Bon Appetit!