From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 1 teaspoon extra virgin olive oil
  • 3 shallots, minced
  • 1 (8 ounce) boneless, skinless chicken breast, cooked and julienned
  • 4 ounces sun-dried tomatoes packed in oil, drained
  • 1/2 cup heavy whipping cream
  • 8 ounces penne pasta, cooked al dente
  • 1/2 tablespoon unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 1/2 teaspoon salt

Heat olive oil in a large skillet over medium heat.  Add shallots and saute 2 minutes, or until soft.  Add chicken and tomatoes and cook 2 minutes. Stir in cream.  Cook an additional 2 minutes, stirring occasionally.  Toss sauce, pasta, butter, Parmesan, basil, and salt in a large serving bowl.  Serve immediately.


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