1 (8 oz.) jar sun-dried tomatoes packed in oil, chopped, oil reserved
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup white wine (I used a Sauvignon Blanc)
8 oz pasta (I used bow-tie)
Basil Chiffonade: 8 basil leaves, stacked, rolled, finely cut across the roll to make a chiffonade.
Salt and pepper to taste.
Heat 2 Tbsp reserved oil from the sun-dried tomatoes in a heavy large skillet over medium heat.
Add the chopped onion and saute until tender, about 3-4 minutes. Stir in the garlic and saute for one minute more.
Add the tomato paste and cook 2 minutes, stirring constantly. Slowly add the wine and sun-dried tomatoes. Simmer until the liquid reduces by half, approximately 3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente. Drain the pasta reserving 1/2 cup of pasta water.
Add the drained pasta to the tomato mixture. Toss to coat adding reserved pasta water to moisten.
Season to taste with salt and pepper. Place on a platter with sliced chicken breasts.
Sprinkle with parmesan cheese and the chiffonade. Serve.