Chicken

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Pasta

• 18 ounces bow tie pasta
• 2 tablespoons butter
• 3/4 cup sun-dried tomato
• 1/2 lb mushroom, sliced

Cream Sauce

• 1/2 quart heavy cream
• 1/2 head garlic, roasted
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup parmesan cheese

Garnish

• fresh parsley
• parmesan cheese

Directions

1. Wash and dry chicken breasts.

2. Mix garlic powder, salt, and pepper and sprinkle on chicken.

3. Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.

4. Set chicken aside.

5. Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.

6. Meanwhile saute the mushrooms and tomatoes in butter until soft.

7. Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree. (I use my blender)

8. Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.

9. Mix in mushrooms and tomatoes and add to the cooked pasta.

10. Slice the grilled chicken and place on top of the pasta.

11. Garnish with fresh parsley and grated parmesan cheese.

12. Serve with salad and garlic bread.