Instructions: 3 T Shallots or onions, minced Oil for sauteeing 1/2 t Pureed garlic 3 c Heavy cream Fresh ground black pepper to taste 8 oz Angel hair pasta Meat from 1/2 smoked chicken 3 oz Sundried tomatos, reconstituted Chopped chives, diced tomatos, parmesan cheese for garnish Salt to taste

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 tear into chunks. Reconsitute tomatos by dropping into boiling water for 1 minute. Drain and julienne.

Cook pasta in about 2 Qt. boiling water with salt and oil. Cook until al dente. Drain, rinse under hot water briefly. While pasta cooks, warm tomatos 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 tomatos or whatever.

Serves 6

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