Rosemary Chicken Strips With Sun-Dried Tomatoes

• 1 tbs olive oil
• 400 g chicken breast strips
• 3 - 4 cloves garlic, peeled and sliced thin or minced
• 10 sun-dried tomatoes, plumped in water and sliced thin
• 3 cups sour cream (or half and half)1 chicken bouillon cube
• 2 tsp finely chopped fresh rosemary, finely chopped, or 1 tsp dried
• Black pepper to taste
• 400 g pasta, dried maccheroni or other shape dried pasta
• 4 tbs Parmesan cheese, grated

1. 1. In a large saucepan, heat olive oil over medium-high heat. Add chicken and saute quickly to sear, or until lightly browned.
2. 2. Reduce heat and add garlic and sun-dried tomatoes; saute for a moment, until garlic is beginning to colour.
3. 3. Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat.
4. 4. Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side.
5. 5. Add Parmesan and serve immediately.

olive oil, chicken breast strips, garlic, tomatoes, sour cream, fresh rosemary, black pepper, pasta, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/rosemary-chicken-strips-with-sun-dried-tomatoes-52791491 (may not work)