Campanelle with Sun-Dried Tomato Cream ****

This is Amanda Detling's recipe:

This one takes forever to prepare, but it is well worth the time! One way to make it easier come dinner time is to prepare a lot of the ingredients ahead of time so you can just toss it all in when you're cooking it.

1 lb. campanelle noodles, cooked
1/4 Cup olive oil
4 cloves garlic, minced
1/2 large red onion, finely diced
1 lb boneless, skinless chicken breast-cooked and cubed
1/4 lb bacon (appx. 1/2 a package) cooked and broken up
2-3 bunches chopped fresh basil (I find it easier to tear it into small pieces rather than trying to chop it)
2 oz sun-dried tomatoes, reconstituted (soaked) in water and chopped up
3/4 Cup chicken broth
1 3/4 cup heavy cream
3 oz parmesan cheese, shredded (the fresh stuff is delicious!)
salt and pepper to taste

heat oil in a big skillet, add garlic and onion-saute briefly. Add cooked chicken, cooked bacon, basil and sun-dried tomatoes; saute for 10 minutes. Add chicken broth and simmer until liquid is reduced by about half. Add cream and parmesan cheese. Cool until sauce is reduced to a creaamy consistency. Add to cooked pasta in a large bowl and toss together.

Enjoy! Hill