PASTA ALFREDO WITH SUN-DRIED TOMATOES

Pasta Alfredo With Sun-Dried Tomatoes image

My version of a fattening yet easy Alfredo Pasta. Prep time and cooking time fall hand in hand, so this really is about a 30 - 45 minute meal. Serve with a salad, and Rosemary Bread, if desired.

Provided by Noni Suzanne

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts, sliced
garlic powder, to taste
salt, to taste
pepper, to taste
3 -4 tablespoons extra virgin olive oil
16 ounces bow tie pasta
4 tablespoons butter
1 1/2 cups sun-dried tomatoes
1 quart heavy cream
salt, to taste
pepper, to taste
1 head garlic, minced
1 1/4 cups parmesan cheese, grated

Steps:

Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
Return chicken to pan.
For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
Once pasta is cooked, drain and rinse and add to chicken mixture.
Pour the cream mixture over the chicken, tomatoes and pasta and mix well.

Nutrition Facts : Calories 1789.3, Fat 125.8, SaturatedFat 70.8, Cholesterol 548.3, Sodium 1177.7, Carbohydrate 105.4, Fiber 6.6, Sugar 10.5, Protein 64.2