Tagliatelli with chicken breast and sun-dried tomatoes

Cooking

1. Rub the chicken fillet with spices (spices of your choice) and leave to marinate for 10 minutes. After that, bake the fillets or fry in a frying pan until cooked.
2. Boil the nests in salted water to the state of "al dente", leave a few spoonfuls of the water in which the pasta was cooked, drain the rest.
3. Cut the sun-dried tomatoes into pieces.
4. Heat the vegetable oil in a frying pan, add the garlic cloves cut in half and fry for a couple of minutes.
5. As soon as the garlic becomes soft and gives off flavor, remove and discard.
6. Add sun-dried tomatoes, pre-chopped with a blender, cream to the fragrant oil.
7. Stir well and simmer the sauce for about 3-5 minutes over medium heat until part of the liquid has evaporated.
8. Add spices to taste.
9. Put the pasta in the finished sauce, mix and warm well.
10. Cut the chicken fillet into pieces. Put the finished pasta on a plate, top with chicken pieces, sprinkle with grated cheese and herbs if desired.