Ingredients
- olive oil & 1/2 stick of butter
- 3 cloves garlic -- thinly sliced
- 1/2 cup sun-dried tomatoes -- thinly sliced
- 1/2 cup pitted kalamata olives -- slivered
- 1/2 cup white wine
- 14 ounces can of chicken broth
- 1 cup heavy cream
- salt and pepper, to taste
- linguine noodles
- 1/2 chicken breast
- handful fresh basil leaves -- chopped
- Parmigiano-Reggiano Cheese, to taste
Instructions
- In a large saucepan over medium-high heat, warm olive oil.
- Add garlic and saute, stirring often, just until it begins to turn golden, about 1 minute.
- Add sun-dried tomatoes and olives and saute, stirring another minute and remove to a small bowl.
- To the same pan, add the wine and chicken broth and reduce to about half.
- Add the cream and cook until the sauce is thick enough to coat the back of a spoon, 12-15 minutes. Adjust the seasoning with salt and pepper.
- Remove from heat and mix in the basil, sun-dried tomatoes and olives.
- Cook the pasta according to package directions and drain.
- Cook the piece of chicken (BBQ grill) and shred into small bites.
- Mix everything together and pour sauce over cooked noodles and serve.
- Sprinkle with cheese.