Farfalle (Bow Tie) Pasta With Chicken & Sun-Dried Tomatoes

This is from a restaurant called La Costa. It is a very creamy, flavourful pasta dish that is simple to make and a delight to serve. Guests will rave about it.

SERVES 4
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into strips
2 onions, finely diced
2 ounces sun-dried tomatoes, julienned
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
1 tablespoon minced garlic
3 cups whipping cream (35%)
salt and pepper
1/2 cup grated parmesan cheese
1 lb farfalle pasta or bow tie pasta

In large skillet, heat olive oil over medium high heat.
Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
Sauté until chicken is almost cooked.
Add the whipping cream and parmesan cheese.
Continue to simmer until slightly thickened.
Add salt and pepper to taste.
In large pot, bring water to boil and cook pasta until al dente.
Drain.
Toss the pasta with the sauce.
Place in individual pasta bowls.
Serve with freshly grated parmesan cheese and black pepper.

I love to make a chilled salad dish in an over-sized bowl or platter that's essentially half caesar salad (often I'll make the "Ceasar" using spinach instead of romaine) and half bow-tie pasta. Load it up with Ceasar dressing, shredded parm, and usually chicken breast or smoked salmon and the like. The bow-tie pasta is essentially subbed for croutons- and makes a pretty and yummy entree salad.