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Macaroni Grill Chicken Pasta Milano

    1 tablespoon butter
    2 cloves garlic, minced
    1/2 cup sun-dried tomatoes, chopped
    1 cup chicken broth, divided
    1 cup heavy cream
    4 boneless skinless chicken breasts, cut in 1 inch strips
    1 teaspoon salt
    1 teaspoon pepper
    2 tablespoons olive oil
    2 tablespoons fresh basil, chopped
    8 ounces angel hair pasta, cooked and drained

  In a large saucepan, melt butter over low heat. Add the minced
 garlic and cook for about a minute. Add tomatoes and 3/4 cup of
 chicken broth. Increase heat to medium and bring mixture to a boil.
 Reduce heat and simmer uncovered, for about 10 minutes. Add cream
 and bring to a boil again, stirring frequently. Simmer over medium
 heat until sauce is thick.

  Sprinkle salt and pepper over chicken. Heat the olive oil in a
 skillet, then add chicken and saute until chicken is no longer pink
 inside. Remove chicken from skillet. In the same skillet, stir 1/4
 cup chicken broth into the pan juices and bring to a boil; reduce
 slightly and add to the cream sauce; stir in basil. Serve chicken
 atop the pasta with the cream sauce over all.