Chicken with Sun Dried Tomato-Basil Sauce

6 boneless, skinless chicken tenders, thawed

2 tablespoons extra virgin olive oil

Fresh ground pepper, to taste

1 1/2 tablespoons butter

2 tablespoons flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced

1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)

1/4 cup fresh basil, chopped

1 1/2 cups reduced sodium chicken broth

1/2 cup heavy whipping cream

1/4 16 ounce package whole wheat spaghetti, uncooked

How to make it:

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.

In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:

Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!  

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.

*You could also grill the chicken; that would be super yummy in this dish.  Make slight changes and brush the olive oil over each chicken tender before grilling on foil.  Grill on medium-low heat until done.

*Goes great with cooked asparagus & crusty bread.