Chicken Sun Dried Tomatoes with a Sage Cream Sauce

2 Tbls of extra virgin olive oil
2 Tbls of butter
4 boneless chicken breast, cut into pieces
1 yellow onion, chopped
2 cloves of garlic, chopped
1 1lb package of sun dried tomatoes
1 tsp of salt
1 tsp of fresh ground black pepper
1/2 cup of white wine
1 cup of heavy whipping cream
10 fresh sage leaves
1 cup of fresh grated Parmesan cheese
1 pound of linguine

PREPARATION
Heat the oil and butter in a large skillet.
Chicken pieces and cook until the chicken is browned on all sides.
With a spotted spoon remove the chicken from the pan and set aside.
Sauté the onions, garlic and tomatoes for 2 to 3 minutes.
Add the chicken back into the pan, season with salt and pepper and cover and cook for 10 minutes until chicken is cooked through.
In the meantime cook the pasta in 6 quarts of boiling water until al dente. Around 10 minutes.
Bring up the heat on the chicken, add the wine and cook until the wine is reduced by half.
Reduce the heat and add the cream and sage leaves.
Heat until the cream is slightly bubbly then stir in the cheese.
Drain the pasta and toss into the chicken and cream sauce.
Serve with extra Parmesan cheese.

Serves 4 people.