5 chicken breasts cut into fourths

1 small onion, diced

4 garlic gloves, minced

½ cups sun-dried tomatoes

3 tsp. dried rosemary

1 cup chicken broth

16 oz. linguini

Cook linguini according to the package instructions.

Next pour about 3 tablespoons of olive oil into a large cooking pan and once heated sauté onion and garlic.

Next place cut up chicken breasts into the pan with a little olive oil; brown on both sides. Add chicken broth. Add the diced sun-dried tomatoes, rosemary and some salt and pepper to taste.

Place a lid over the pan and let simmer for about 20 minutes or until the meat reaches 165 degrees.

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