Tuscan Chicken

This is a little indulgence that is completely worth it. It is just divine.

Tuscan Chicken:

1/2 cup chicken broth

10 cloves garlic cloves, peeled

1 box of whatever pasta you prefer. I like mini pastas

1 1/4 lbs. of boneless skinless chicken breasts

1 package of sliced mushrooms. Portabellos just this a lot more flavor.

2 tbsp olive oil

2 tbsp all purpose flour

2 cups half and half or heavy cream. Half and half if you're looking for a lighter dish

1/2 cup diced, drained sun dried tomatoes packed in oil

2 tbsp grated Parmesan cheese

In a small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and let simmer until garlic is softened. Cook pasta according to the directions on box. Slice chicken horizontally to make 2 chicken breasts. Season with salt and pepper, if desired. Grill or broil chicken until juices run clear. In a nonstick skillet over medium heat, cook mushrooms in olive oil for 3 minutes, stirring occasionally. Gradually add flour, stirring until mix resembles a paste. Slowly whisk in half and half or heavy cream and broth; cook until mix thickens. Stir in sun dried tomatoes, parmesan, chicken and pasta. Heat through, stirring frequently. Serve it up with some garlic bread if desired.