Note: Made this randomly one night when Terry was visiting. We all loved it and remarked that the recipe was definitely a keeper.
2 T Extra Virgin Olive Oil
6 cloves garlic, chopped
3 large boneless, skinless, chicken breasts
3 C chicken stock
1/2 C oil-packed sun-dried tomatoes, diced
1/4 C chopped parsley
8 scallions, white and half of green tops, chopped
salt and freshly ground pepper to taste
1/4 C unsalted butter, softened
1 T salt
1 pound penne pasta
In a large, deep skillet, heat oil over medium heat. Add the garlic and saute until golden. Do not allow to burn. Add the chicken and saute for 2 minutes on each side or until cooked through. Remove the chicken from the pan, cut it into 1-inch cubes, and reserve.
Pour the chicken stock into a saucepan and add the tomatoes, parsley, and scallions. Add salt and pepper to taste. Bring to a boil and reduce over high heat 5 to 10 minutes. Add the chicken to the pan and whisk in the butter, a bit at a time, to thicken the sauce. Remove from the heat and keep warm.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 T salt. Add the penne; stir to prevent sticking. Cook until al dente. Drain.
In a bowl toss the penne in the sauce, transfer to a warm platter, and serve.
