Chicken and Pasta in Sundried Tomato Cream Sauce

This recipe is indeed an old favorite, we've made it for our own friends and family possibly as much as our old clients.  This one if fast, easy, flavorful and easy on your pocket book

For 4 servings you will need:

1/4 Cup Sundried Tomatoes in Oil
1 Cup Chicken Broth
3 Chicken Breasts, Boneless/Skinless, cubed
3 Tablespoons of Butter
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1 large Shallot, minced
1/2 Cup White Wine
1 Cup of Heavy Cream (33% or better)
1/2 teaspoon Marjoram, crumbled
12 ounces of Penne or Farfalle Pasta
1/4 Parmesan Cheese

Preparation:

Drain and Rinse sundried tomatoes, finely chop and put aside for later use
Reduce chicken broth to 1/2 cup (Half) on the stove in a pot, boil until reduced (doing so will intensify the flavor of the chicken broth)

Melt butter in large skillet, season chicken with salt, and pepper and sauté over medium-high hear until chicken is brown in all sides and cooked through. Remove chicken with a slotted spoon and put aside for later use.
Continuing with the same skillet, add minced shallot and sauté over medium heat 1 minute. Add wine and deglaze skillet, add sundried tomatoes, cream, concentrated chicken broth (that we reduced by half at the start of the recipe) and marjoram and return chicken to skillet. Bring mixture to a low rolling simmer over medium heat, cook uncovered until sauce thickens slightly, about 10 minutes DO NOT BOIL AS BOILING MAY CAUSE CREAM TO BREAK DOWN.
Meanwhile, cook pasta to al dente. Drain and toss with sauce and serve with a good sprinkle of Parmesan Cheese.

As a side dish, I recommend: Caesar Salad, fresh Bread and a good Red Wine.