Sun-Dried Tomato Chicken Over Pasta

4 chicken breast halves, sliced
2 Tbsp oil from oil-packed sun-dried tomatoes
6 garlic cloves, thinly sliced
1 c white wine or chicken broth
2/3 c whipping cream
1/2 c drained oil-packed sun-dried tomatoes, thinly sliced
6 Tbsp fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add chicken to skillet and saute until golden, about 7 minutes. Add garlic and stir for 30 seconds. Add broth, cream and tomatoes and bring to boil. Cover skillet. Reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper, spoon over spaghetti or linguini.

I use skim milk instead of cream. It doesn't get as thick but still tastes good. You can thicken with a little corn starch if you'd like.