Sun-dried tomatoes are great in so many dishes and this is no exception. The lemon essence basil complements the acidity of the tomatoes and the parmesan gives it just the right finishing touch.
Pasta with Chicken and Sun-Dried Tomatoes
¼ cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
½ teaspoon lemon essence basil
1 carrot, peeled, cut into matchstick-size strips
¼ cup finely chopped drained oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmesan
Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and basil to skillet and sauté until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well. Serves 4.