Creamy Chicken Pasta with Sun-Dried Tomato

Ingredients 4 servings

• 400 g of Tagliatelle
• 600 g Chicken fillet Fresh
• 140 g of sun-dried tomatoes
• 2.5 dl Whipped cream
• 100 g Parmesan cheese
• 1 tbsp olive oil
• 2 pieces of cloves Garlic Plain
• 0.5 tsp Basilica – dried
• 1 tbsp Chicken Fund Broth
• 1 ml Salt Fine
• 1 ml Black pepper

How to prepare

1. Cook the pasta as directed on the package.
2. Peel and grate the garlic. Shred the chicken and the sun-dried tomatoes. Heat a large frying pan with oil and brown garlic, chicken and basil to a nice roasting surface. Add sun-dried tomatoes and roast.
3. Add the stock, cream and ½ dl of the pasta water and let it boil for 4-5 minutes. Season with salt and pepper.
4. Strain the pasta and mix with the chicken sauce. Turn down finely grated Parmesan cheese and serve the same.