2 tablespoons butter
4 cloves garlic, minced
1 cup sun-dried tomato, chopped
2 cups chicken broth
2 cups heavy cream
4 boneless skinless chicken breasts, cooked and diced
2 tablespoons basil
5 slices bacon, cooked and crumbled
1 cup grated parmesan cheese
16 ounces bow tie pasta, cooked and drained
Directions:
In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes, chicken broth and basil.Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Stir in chicken, bacon and parmesan cheese to the cream sauce until cheese is melted. Pour cream sauce over pasta and stir until coated.
