2 T Tasteful Olive's Tuscan Herb olive oil

1 T shallot, minced

3 chicken breast halves, cut into 1/2" strips

1 T fresh garlic, minced

1/2 C sun-dried tomatoes

3/4 C medium dry white wine

3 C heavy cream

4 oz shredded Fontina cheese

sea salt to taste (Tasteful Olive's Himalayan Pink is a great choice)

3 sprigs Italian parsley, chopped

1 lb. your choice pasta (ROSSI PASTA Leek & Onion, Italian Spice, or Parsley Garlic are suggested, available at The Tasteful Olive)



* Cook pasta as directed. Drain off the water, but reserve it as it may be needed (keep it hot).

Heat olive oil in a saute pan on medium high heat. Add shallot and chicken and saute 5-10 minutes. Make sure chicken is cooked throughout. Add garlic and sun-dried tomatoes and cook for 1 minute. Add wine and reduce by half. Add heavy cream and bring to light boil, then simmer and reduce by 1/3.

Finally, stir in cheese until it melts, then pour over cooked. Garnish with the parsley. If pasta is too dry, moisten with some reserved cooking water from the pasta.  Makes 4 servings.