Chicken and Sun-dried Tomato Pasta

I got this recipe a few months a go from a delightful woman in my neighborhood, Vickie W. It quickly became a favorite, and though a little bit labor intensive, worth every bite!

8oz jar sun dried tomatoes packed in oil (sometimes oil and herbs)
1 c diced onion (I usually just add a finely diced onion)
8 cloves garlic minced or pressed
4 chicken breast halves tenderized and cubed
6 oz mushrooms sliced or coarsely chopped
10 oz can black olives sliced
salt and pepper to taste
1 tsp chicken base
3 c heavy cream
3 Tbsp fresh basil finely chopped (I use kitchen shears)
12 oz penne pasta or other favorite
Good quality Parmesan cheese (Kraft in the green shaker DOES NOT qualify!) this is worth the money


drain the tomatoes, reserving oil. Coarsely chop tomatoes and set aside. Season the chicken with a little salt and pepper. Saute using the oil from the tomatoes. Add onion and garlic to the chicken and saute until translucent. Add mushrooms and olives and saute for a few minutes more. Add the cream, tomato base, and tomatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes until sauce thickens. Add basil just before serving.

While the sauce is reducing cook pasta according to package directions.

Serve the sauce over the past and top with the Parmesan cheese.

YUM! Seves 8-12