4 chicken breasts 3 tbsp olive oil 1 tsp dried oregano 1 tsp dried basil 1 tsp dried rosemary 1 tsp dried thyme 3 cloves of garlic 200ml white wine 250ml heavy cream 20g sundried tomatoes 500g spaghetti A handful of fresh basil Parmigiano reggiano Salt Pepper
Chicken:
Season with salt and sear it over medium high heat in s bit of vegetable oil till it have decent crust and cooked trough. Set aside.
Pasta:
Bring a large pot of water to a boil. Salt the water heavily. Boil the spaghetti for 7 minutes for al dente. Then drain and set aside.
Sauce:
Add the olive oil to a pan over medium heat. Peel, mince and add the garlic. Add the white wine and let it reduce for a 5 minutes. Add the heavy cream and the spices and let it reduce for another 10 minutes. Chop and add the sundried tomatoes. Add the pasta to the pan, turn off the heat to the pan and toss the pasta to combine with the sauce. Plate the pasta, slice the chicken and place it on top of the pasta. Garnish with fresh pasta and grate parmigiano on top.
