I had this pretty pasta that I wanted to use. I figured a red sauce would cover it up too much, so I decided on an alfredo sauce. What I ended up doing was sauteing minced garlic in a little olive oil, then added a whole chicken breast cut into 1-inch cubes. Once the chicken was cooked on all sides, I deglazed the pan with a little white wine and chicken broth and let that reduce. Once reduced, I added half 'n' half and let that lightly simmer until thickened, at which point I added chopped flat Italian parsley and chopped sun-dried tomatoes. While the chicken was cooking, the pasta boiled away. When the pasta was al dente, it was mixed in with the chicken and sauce. Another easy dish. I was eating in less than 1/2 hour. Unfortunately, it didn't photograph quite as well as I would have hoped... But I'll have a glass of the white wine I used in the sauce... maybe you should, too! I'm hoping I'm well enough to make it into the office tomorrow. Keep your fingers crossed!
Flax Pesto Spaghetti
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