Ingredients (serves two)
2 Chicken breasts
2-3 Tablespoons basil pesto
5-6 Sun-dried tomatoes
1 cup sliced Mushrooms
2 Tablespoon diced Onion
2 Tablespoon minced Garlic
1 cup Heavy cream
2 Tablespoon Parmesan cheese
1 cup Chicken stock Spaghetti
Slice the chicken breast into thin small strips and sauté in a hot pan with a little olive oil.
As the chicken is cooking, add chopped onion and garlic and continue to sauté until onions and garlic is soft and flagrant.
Add the mushrooms and the sun-dried tomatoes and sauté for another 2 minutes.
Add the chicken stock then add the basil pesto. Lower the heat to medium low and simmer for about a minute.
Add the heavy cream and let simmer for a few minutes.
Add the Parmesan cheese and then add the pasta. When transferring the pasta to the sauce do not drain all the water. "Drag" some of the water into the sauce together with the spaghetti, it will improve the flavor.
Season according to taste and stir until all pasta is well coated with sauce and serve.