Instructions: Saute shallots briefly in hot oil, add garlic but do not cook. Add cream and pepper. Bring to boil, simmer until thick (about 1/2 original volume). Salt to taste. Strain if desired. While sauce thickens, clean meat from chicken, cut into large thin slices or, alternatively, tear into chunks. Reconstitute tomatoes by dropping into boiling water for 1 minute. Drain and julienne.

Cook pasta in about 2 Qt boiling salted water with a little oil and salt. Cook until al dente. Drain, rinse under hot water briefly.

While pasta cooks warm tomatoes and chicken in cream sauce. Dilute if needed with milk or half-and-half. Place pasta on serving plate and spoon sauce over. Top with freshly grated cheese, chopped chives, diced tomatoes or whatever.

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