Macaroni with Chicken and Sun Dried Tomatoes
|Elbow macaroni||12 Ounce|
|35% whipping cream||1 1⁄4 Cup (20 tbs)|
|Chicken||1 Cup (16 tbs), roasted|
|Chicken||1 Cup (16 tbs), diced cooked (Preferably Roasted Or Smoked)|
|Tomatoes||3 Tablespoon, chopped, drained, sun-dried, packed in oil|
|Tomatoes||3 Tablespoon, chopped|
|Garlic||2 Teaspoon, minced|
|Butter||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1. In a large pot of boiling salted water, cook macaroni 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a large saucepan, bring cream, chicken, sun-dried tomatoes and garlic together to a boil, reduce heat to low and cook 5 minutes.
3. Stir in butter, Parmesan and nutmeg, remove from heat and season to taste with salt and pepper.
4. Toss drained pasta with sauce and serve.