2 Tbsp Spectrum Olive Oil – Aisle 3

2 Bell & Evans Boneless Chicken Breast Halves, skinned and cut into ½-inch strips – Meat Dept.

4/5 Cloves Garlic, peeled and sliced thin or minced – Produce

10 Christopher Ranch Sun-Dried Tomatoes, plumped in water and sliced thin (see note) – Produce

1 Quart Organic Valley Half-and-Half – Refrigerated Aisle 1

1 Chicken Bouillon Cube – Aisle 2

2 Tsp Finely Chopped Fresh Parsley – Produce

1 Tsp Salt – Bulk Aisle 5

Freshly Ground Black Pepper, to taste – Bulk Herbs & Spices

1 Pound Bionaturae Dried Fettuccine, or other dried pasta – Aisle 3

1 Heaped Tbsp Grated Parmesan Cheese – Cheese Case

Directions:

Boil salted water for pasta. In a large saucepan, heat olive oil over medium-high heat. Add chicken and sauté quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Sauté 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. (it’s important not to let the sauce become too thick, remembering that it will continue to thicken even as you eat.) Add salt, and pepper. Cover and turn off heat.

Cook pasta as directed. Drain and add to sauce. Turn heat to low and move fettuccine around in the sauce, taking care not to tangle the noodles. Heat for 1-2 minutes until pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side. Add parmesan while stirring. Serve immediately.

Note: Sun-dried tomatoes must be reconstituted before use, and there are several ways to accomplish this. The best is simply to boil enough water to cover the dried tomatoes. Once boiling, add the tomatoes, stir, and immediately drain in a colander. Allow standing for five minutes and then cutting into julienne strips. The tomatoes can be used immediately or stored with olive oil in a jar under refrigeration.

Yields: 4 servings