LINGUINI WITH CHICKEN AND SUN-DRIED TOMATO CREAM SAUCE
1, 8.5-ounce jar sun-dried tomatoes (packed in oil), coarsely chopped or julienned, oil reserved
1 large onion, chopped
6 cloves garlic, chopped
1-pint mushrooms, sliced
½ cup dry white wine
4 cups boneless chicken breast, cooked and shredded into bite-size pieces (about 3 boneless breasts)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 heaping tablespoon cornstarch
1 cup milk
1 cup heavy cream
1 cup parmesan cheese, plus more on the side for sprinkling
1-pound linguini pasta, cooked al dente
½ cup fresh basil, leaves chiffonade (or chopped), plus more for garnish
Heat the oil from the sun-dried tomatoes in a large deep skillet over medium high heat. Cook the onions and garlic until soft and fragrant. Add the mushrooms and cook, stirring frequently, about 3-4 minutes. Add the wine to the pan and simmer until about ½ of the liquid has cooked off, another 2-3 minutes.
Add the sun-dried tomatoes, chicken, salt, pepper, and basil to the pan and mix to combine. Whisk the cornstarch with the milk in a small bowl. Pour into the pan and add heavy cream. Cook for 2-3 minutes, stirring frequently until the sauce comes to a low boil and begins to thicken. Stir in the parmesan and cook for 1-2 minutes until sauce is rich and thick. Toss the fresh basil and pasta in the sauce until coated.
Serve hot in bowls sprinkled with parmesan cheese and fresh chopped basil to garnish.