1 jar julienned sun-dried tomatoes, drained, oil reserved
3 T. butter
3 T. olive oil (or reserved oil from tomatoes)
5 c. cubed boneless, skinless chicekn breasts
1/2 c. freshly sliced button mushrooms
2 large ripe tomatoes, chopped
1 c. heavy cream
1 1/2 t. rubbed sage
1/4 t. ground nutmeg
1 lb. bowtie pasta
freshly grated parmesan

Heat oil and butter in large heavy skillet and saute chicken until cooked through. Add mushrooms and cook, stirring occasionally. Add sundried and fresh tomatoes. Heat through, stirring occasionally. Stir in cream and spices. Heat well. Meanwhile, cook pasta according to package directions. Drain pasta well and toss with hot sauce. Garnish with cheese.

This entry was posted on Thursday, October 2nd, 2008 at 11:48 pm and is filed under Country Recipes, My Country Kitchen, Pasta Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.