Rosemary Chicken Strips And Fettucine(Serves 4)

• 2 Tbsp. olive oil
• 2 boneless chicken breast halves, skinned and cut into 1/2-inch strips
• 4 to 5 cloves garlic, peeled and sliced thin or minced
• 10 sun-dried tomatoes, plumped in water and sliced thin
• 1 qt. half and half
• 1 chicken bouillon cube (preferably Knorr-Swiss brand)
• 2 tsp. finely chopped fresh rosemary or 1 tsp. dried
• salt to taste
• freshly ground black pepper to taste
• 1 lb. dried fettucine or other shape dried pasta
• 1 heaped Tbsp. grated Parmesan cheese

1. Boil salted water for pasta.
2. In a large saucepan, heat olive oil over medium-high heat.
3. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes.
4. Saute for a moment until garlic is beginning to color.
5. Add half and half, bouillon cube and rosemary.
6. Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes.
7. Add salt and pepper.
8. Cover and turn off heat.

olive oil, chicken breast halves, garlic, tomatoes, chicken bouillon cube, fresh rosemary, salt, freshly ground black pepper, fettucine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381888 (may not work)