Fusilli with Sun-Dried Tomato Cream

Fusilli with Sun-Dried Tomato Cream

* A fabulous recipe.

¼ cup olive oil
4 cloves garlic, minced
½ large red onion, finely diced
1 lb. boneless chicken breast halves, cooked, seasoned, diced (*grilled is best)
¼ lb. bacon, cooked crisp, diced
2 or 3 bunches chopped fresh basil
2 ounces sun-dried tomatoes, chopped, reconstituted in water
1 cup chicken broth
1 ¾ cup heavy whipping cream
3 ounces parmesan cheese, grated
Salt and pepper to taste
1 lb. fusilli noodles, cooked
*I use Campanelle pasta instead a lot.

Heat oil in skillet; add garlic and onion, saute. Add chicken, basil and sun-dried tomatoes; saute 5 minutes more. Add chicken broth and simmer until liquid is reduced. Add cream and Parmesan cheese. Cook until sauce is reduced to creamy consistency. Season with salt and pepper. Add crumbled, cooked bacon. Add to cooked pasta in large bowl and toss. Serve.