Rosemary Chicken Strips With Sun-Dried Tomatoes

1. 1

   1. In a large saucepan, heat olive oil over medium-high heat. Add chicken and saute quickly to sear, or until lightly browned.

2. 2

   2. Reduce heat and add garlic and sun-dried tomatoes; saute for a moment, until garlic is beginning to colour.

3. 3

   3. Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat.

4. 4

   4. Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side.

5. 5

   5. Add Parmesan and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.