4 boneless, skinless chicken breasts
2 tablespoons EVOO
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (drained)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat pasta, uncooked
Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. Remove from heat and set aside, keeping covered.
In the same saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! :) Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the pasta:
Add fresh basil to sun dried tomato sauce and give it a good stir.
