Pasta Milano (Diane)

Serves 4-6

3 ounces sun-dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
4 ounces pesto
½ tsp salt
½-1 teaspoon crushed red pepper
1 16 ounce package bow tie pasta
2 chicken breasts, grilled
1 pint heavy cream
Garnish: shredded parmesan cheese and pine nuts

In a small bowl, blanch sun-dried tomatoes in boiling water for 30 seconds. Drain well and slice into small pieces.

In a large skillet over medium heat, sauté garlic in olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in mushrooms and sauté until tender. Add the pesto, salt, crushed red pepper and sun-dried tomatoes. Reduce heat to low and simmer gently.

Cook pasta until al dente, drain well and add to simmering tomato mixture. Reduce heat to low. Add grilled chicken and cream. Toss until the pasta is well coated. Top each serving with parmesan cheese and pine nuts.
Served at the Lakehouse by Diane