2 tablespoons olive oil

1-pound boneless skinless chicken thighs (approximately 3 – 4), cut into 1-inch pieces

1 small yellow onion, roughly chopped

2 garlic cloves, peeled and minced

2 tablespoons sundried tomatoes packed in oil, cut into thin strips 

3/4 cup dry white wine, like Sauvignon Blanc

3/4 cup reduced-sodium chicken broth

1 cup heavy whipping cream – see kitchen note

Kosher salt, to taste

1 tablespoon freshly chopped tarragon, plus more for garnish

1/2 cup freshly grated Parmesan, if desired, for garnish

Method:

1.   In a medium size saucepan over medium – high heat, add oil and allow to heat until hot, approximately 1 –  2 minutes. Add chicken and allow to cook until light golden in color and mostly cooked through, approximately 4 – 5 minutes.

2.   Add onions and allow to cook until soft, slightly caramelized and translucent, approximately 2 – 4 minutes. Add garlic and cook until just fragrant, approximately 20 seconds.

3.  Add sundried tomatoes and white wine using a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer, while occasionally stirring, until wine is au sec (almost dry), approximately 1 minute.

4.   Reduce heat to medium, add chicken broth, cream, a pinch of salt and tarragon and allow to cook, while occasionally stirring, until sauce has thickened and flavors have developed, approximately 3 – 5 minutes.

5.   Adjust seasoning to taste with additional salt, if desired, toss with your favorite noodles and garnish with fresh Parmesan, if using, and remaining tarragon.

Kitchen Note: Feel free to use half and half or whole milk instead but keep in mind the heavy whipping cream offers the delicious richness alfredo based sauces are known for.

When making pasta, always reserve your cooking water to help thin your sauce if it becomes too thick or dry.