1 roast chicken, deboned and cut up
1 large onion, diced
8 cloves garlic, crushed
2 c cream
1 small can diced tomatoes
1 oz sun-dried tomatoes
1 roasted red pepper, chopped
1 tsp basil
salt and pepper
8 oz linguine or fettucine pasta, cooked and drained
Saute the onion and garlic in a little oil. Add the sun- dried tomatoes, diced tomatoes. roasted red pepper, basil, and salt and pepper. When the vegetables are tender, stir in the cream and chicken. Heat through but do not boil. The pasta sauce will be a beautiful pink color. Serve over linguine or fettucine.
Gluten restrictions: use brown rice pasta.