Sun-Dried Tomato–Chicken Spaghetti

• 1/2 teaspoon Salt
• 1 pound Spaghetti
• 1 pound Chicken Breasts
• 3 tablespoons Olive Oil
• 1/4 teaspoon Pepper
• 1 teaspoon Garlic minced
• 1 Tomato large, cut in 1/2 inch pieces
• 1/2 cup Sun Dried Tomatoes
• 1/2 cup Heavy Cream
• 1/2 cup Parmesan fresh grated
• 1/2 cup Basil fresh, chopped

1. 1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1 cup pasta water, then return to pot
2. 2. Meanwhile, preheat a grill pan over medium-high heat. In a medium bowl, drizzle chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 5 to 7 minutes on each side, then transfer to a plate and loosely cover with foil.
3. 3. In a large skillet over medium heat add 2 tablespoons olive oil and garlic; cook until garlic is softened, 3 minutes. Add all tomatoes and season with salt and pepper. Stir with a wooden spoon over medium-high heat for 5 minutes. Stir in heavy cream and Parmesan, then toss spaghetti and basil with sauce

salt, chicken breasts, olive oil, pepper, garlic, tomato large, tomatoes, heavy cream, parmesan fresh grated, basil

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-chicken-spaghetti-5ab429b49c4f8157a31924a6 (may not work)