Tuscan Chicken with Pasta
1 lb. pasta of choice
2 T. The Tasteful Olive Tuscan Herb infused olive oil
1 T. shallot, minced
3 chicken breast halves, cut into 1/2" strips
1 T. fresh garlic, minced
1/2 c. sundried tomatoes, julienned (not in oil)
3/4 c. medium dry white wine
3 c. heavy cream
4 oz. fontina cheese, shredded
Pink Himalayan sea salt to taste (available at The Tasteful Olive)
1/4 c. Italian parsley, chopped
Directions:
Cook pasta as directed. Drain off the water, reserving 1 c. pasta water.
Heat olive oil in a saute pan on medium high heat. Add shallot and chicken and saute 5-10 minutes, making sure chicken is cooked through. Add garlic and sun-dried tomatoes and cook for 1 minute. Add wine and reduce by half. Add heavy cream and bring to light boil, then simmer and reduce by a third.
Finally, stir in cheese until it melts, then pour over cooked pasta. Garnish with the parsley. If pasta is too dry, moisten with some reserved cooking water from the pasta.
Author: www.thetastefulolive.com
