Che Bella Notte Pasta

I got this recipe from my friend Jamie.  It is one of her favorites, and now it's one of ours.  It is soooo very delicious, and seems totally gourmet even though it only takes about 30 min to make!!!  I've included her notes at the bottom.  I'm leaving the recipe as is, and the only thing I'd add is that when we make it, we love the sauce so much that we at least double it.

10 oz pasta (i’ve used farfalle, rotini, ziti, penne, capenelli)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp (or more) capers

1 lb boneless, skinless chicken breast, cut into medallions

1 tsp dried basil

1/8 tsp crushed red pepper

1 C chicken broth

½ C sun-dried tomatoes, julienne

½ C heavy cream

¼ C grated parmesan cheese
cook pasta as directed on package. in the meanwhile, heat olive oil over medium-high heat. add garlic, capers and chicken. add basil and red pepper. cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) add broth and tomatoes. simmer uncovered for 5 minutes. take off heat and stir in cream and cheese. pour over pasta and enjoy.

*i rarely actually make this with chicken—it’s great without it. super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms asparagus, yellow squash, spinach, eggplant; and i always sprinkle fresh shredded parmesan over the top.

*i’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt). i hope you love it and eat it as much as we do!