Rosemary Chicken Strips And Fettucine(Serves 4) - cooking recipe

Ingredients

2 Tbsp. olive oil
2 boneless chicken breast halves, skinned and cut into 1/2-inch strips
4 to 5 cloves garlic, peeled and sliced thin or minced
10 sun-dried tomatoes, plumped in water and sliced thin
1 qt. half and half
1 chicken bouillon cube (preferably Knorr-Swiss brand)
2 tsp. finely chopped fresh rosemary or 1 tsp. dried
salt to taste
freshly ground black pepper to taste
1 lb. dried fettucine or other shape dried pasta
1 heaped Tbsp. grated Parmesan cheese

Preparation

Boil salted water for pasta.
In a large saucepan, heat olive oil over medium-high heat.
Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes.
Saute for a moment until garlic is beginning to color.
Add half and half, bouillon cube and rosemary.
Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes.
Add salt and pepper.
Cover and turn off heat.