Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 4-6

Ingredients:

1/2 pound whole grain fettuccine pasta or whole grain spaghetti: cook according to the package instructions, drain and set aside.

4 chicken breasts, boneless and skinless

2 tablespoons olive oil

8 oz mushrooms fresh or canned, sliced

3 garlic cloves, minced

1 tsp. dried basil or up to 2 tsp. minced fresh

1 tsp. dried oregano or 2 tsp. minced fresh

1/4 tsp. red pepper flakes (optional)

1 C. oz sun-dried tomatoes, chopped

2 C. chicken stock

1/2 cup half and half or milk

1/2 cup heavy cream

1/2 cup shredded Parmesan cheese

What to do:

Heat olive oil in a large skillet over medium high heat. Add chicken breast and cook on both sides until lightly browned and cooked through, about 3-4 minutes per side; set this aside.

Add sliced mushrooms, garlic, basil, oregano and red pepper flakes – and cook for about 3 minutes. Add diced sun-dried tomatoes and chicken broth; reduce heat to low-medium. Let your dried tomatoes set for a minute or two; they will absorb some of the broth and get nice and plump. Add half and half, heavy cream and bring to a boil, add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, until the cheese melts and is well combined. Add the fettuccine or spaghetti noodles and chicken into the sauce and continue cooking the sauce, on medium heat, for a couple of minutes stirring constantly to coat well. Serve with crusty bread.

Christina’s Notes:

If your sauce is too thick add more half and half or milk until you get your desired thickness. If your sauce looks thin continue simmering the sauce to thicken it, the pasta has lots of starches and will help make it thicker. Also, you can use milk instead of the creams; the only difference is that it might make it a bit thinner.