Make the sauce first. Preheat a medium sauce pan over medium heat and melt the butter; add the garlic and saute for a minute or so.

Add the broth and sun-dried tomatoes and let them simmer for 10-15 minutes. You want the tomatoes to be rehydrated and tender.

Add the cream to the sauce and let come to a simmer.

Add sauce to a blender and blend until smooth. An immersion blender works as well. Put the sauce back in the pot and heat on low to keep warm.

Make the chicken next. Preheat a saute pan or saucepan to medium-high heat.

Season the chicken with a herb blend. I used one tablespoon of the Demarle rosemary, basil and thyme blend as well as salt and pepper.

Place about a tablespoon of oil in the pan over medium-high heat. Add the chicken breasts.

You'll start by cooking the chicken breasts for five minutes on either side. It may require longer if the breasts are thicker. Don't move the chicken too much so that you can get the browning; turn when it's ready to flip.

While your chicken is cooking, cook your pasta according to package directions.

When the chicken is done, place the pasta on a plate and top with sauce and chicken. Enjoy!