Pasta with Chicken and Sun-Dried Tomatoes

• 12 cup butter
• 1 whole boneless skinless chicken breast, cut into 1/2 inch thick strips
• 12 cup sun-dried tomato packed in oil, drained and cut into matchsticks
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 1 envelope leek soup mix
• 1 12 cups heavy cream
• 12 cup fresh grated parmesan cheese
• 1 lb farfalle pasta, cooked al dented,drained,tossed with
• 2 tablespoons olive oil, and kept warm
• 1 teaspoon fresh ground black pepper

1. Melt the butter in a 10" saute pan over medium heat, add the chicken, and cook it, stirring, until it is no longer pink, about 7 minutes.
2. Add the tomatoes, basil, parsley, soup mix and heavy cream, and stir the sauce until it comes to a boil.
3. Reduce the heat, add 1/4 cup of the cheese, and stir until it is melted.
4. Toss the sauce with the hot cooked pasta, seasoning the dish well with pepper, and serve garnished with the remaining 1/4 cup cheese.

butter, chicken breast, tomato, fresh basil, fresh italian parsley, leek soup mix, heavy cream, parmesan cheese, farfalle pasta, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/pasta-with-chicken-and-sun-dried-tomatoes-61965 (may not work)