Chicken & Bowties with Sun Dried Tomato Cream Sauce

Chicken & Bowties with Sun Dried Tomato Cream Sauce

2 tbsp olive oil
3 oz prosciutto, chopped
3 tbsp chopped sun dried tomatoes in oil + 1 tbsp oil from the tomatoes
1/4 cup finely chopped red onion
1 tsp garlic
Garlic salt & pepper to taste
1 1/2 - 2 lbs chicken tenderloins
2 cups chicken broth
2 cups heavy cream
2-3 handfuls shredded parmigiano-reggiano
1 lb Bowtie pasta, cooked and drained
Chopped parsley to garnish

Heat the olive oil in a large skillet. Add the prosciutto and cook until it begins to brown. Stir in the sun dried tomatoes, oil, red onion and garlic. Cook about 2 minutes, stirring occasionally. Add the chicken, garlic salt, pepper and chicken broth. Bring to a boil, reduce heat and simmer until the chicken is completely cooked and the broth has been reduced by about half. Remove the chicken to a plate and keep warm. Whisk in the cream and the cheese and simmer until the cheese melts and the sauce starts to thicken. Return the chicken to the sauce and heat through. Serve over bowties, garnished with chopped parsley. (Adapted from Asiago Sun-Dried Tomato Pasta at allrecipes.com)

I loved it, John not so much. And it was so pretty with the parsley sprinkled over it!