Ingredients

Instructions

1. 1
   Heat a large skillet over medium high heat. Add butter and cook until melted. Add garlic and saute until fragrant, about 1 min. Add chicken and cook for about 4 to 5 minutes per side or until golden brown and cooked through. Remove chicken from skillet and set aside.
2. 2
   Add chicken stock to pan and deglaze, scraping up any browned bits with a wooden spoon.
3. 3
   Add heavy cream and parmesan cheese. Bring sauce to a slight boil, then lower heat to medium low. Allow sauce to simmer for 2 to 3 minutes. Add crushed red pepper, oregano, thyme, salt and black pepper and stir.
4. 4
   Add sundried tomatoes and chicken back into the mixture. Let sauce simmer for 2 to 3 more minutes or until sauce is slightly thickened.
5. 5
   Garnish with fresh basil and serve immediately over pasta.