Creamy Tuscan Pasta with Grilled Chicken

This delicious from-scratch pasta sauce tastes like something you slaved over all day, but it comes together in less than 30 minutes.  Added bonus, it's a really beautiful looking sauce, especially when topped with the grilled chicken (cell phone camera really doesn't do it justice....)

Creamy Tuscan Pasta Sauce with Grilled Chicken

Number of Servings: 6 to 8
Time to Prepare: 25 minutes

• 1 pound farfalle
• 4 Tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp dried basil
• 8 oz cream cheese, softened and cut into small pieces
• 8 oz jar sun-dried tomatoes, rinsed, drained, and chopped
• 2 cups milk
• 6 oz Parmesan cheese, grated (about 2 cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 4 chicken breasts
• salt & pepper to taste

Cook pasta according to package directions.

In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring until the mixture is smooth (it will take a few minutes). Stir in the sun-dried tomatoes.

Add the milk gradually, about 1/4 cup at a time, stirring quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Continue cooking (and stirring) until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.

Season chicken with salt and pepper and grill over medium high heat for a few minutes per side, until cooked through.  Cut into thin slices.

Serve sauce over cooked farfalle, topped with grilled chicken slices.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic