• Cooking Time: 20-30
• 1 lb Orchiette ("Little Ears") pasta
• 2 boneless skinless chicken breasts
• 3/4 cup drained oil packed sun dried tomatoes, reserve oil
• 4 cloves of garlic, minced
• 1/2 cup chopped artichoke hearts, packed in oil
• 1/4 cup fresh chiffonade of basil (don't prepare until just before adding)
• 1 1/4 cup fresh grated parmesan cheese
• 1 1/2 cups heavy cream (this ain't no diet pasta! lol)
• 1/2 cup chicken broth

1. Prepare pasta according to directions on package, or heck, just boil until
2. al dente.
3. Thinly slice the chicken breasts. Heat some of the oil, about 2 Tbsp, from
4. the sundried tomatoes in a skillet or sauté pan. Sauté the chicken until golden and
5. cooked through. Add tomatoes, artichokes, and garlic, sauté 1 minute, then add chicken
6. broth. Allow it to reduce to about half and add cream and simmer until
7. slightly thickened.
8. Drain pasta well, then toss with chicken & garlic cream sauce, and parmesan.
9. Last, prepare and toss in the chiffonade of basil. It may seem very saucy at
10. first, but the pasta will absorb the excess and taste wonderful for having
11. done so!

This is a recipe I made up after having a similar dish at Maggiano's one night. I knew it couldn't be very complicated, but it sure is delicious!