Creamy Sun-Dried Tomato and Chicken Fettuccine Ingredients: 12 oz fettuccine pasta 2 boneless, skinless chicken breasts, sliced into thin strips 1 cup heavy cream ½ cup grated Parmesan cheese ⅓ cup sun-dried tomatoes, chopped 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 teaspoon dried basil ½ teaspoon red pepper flakes (optional) Salt and black pepper to taste Fresh parsley, chopped (for garnish) Directions: Read more on next page

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.

Heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then sauté until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.

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