Pasta Milano

from The Girl Who Ate Everything

12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil

Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat.  Add the chicken and cook 304 minutes per side or until done.  Remove and keep the chicken warm on a plate.  Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly.  Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together.  Add salt and pepper to taste.  Serve immediately.