2 tablespoons butter
1 minced or sliced garlic clove
3 tablespoons flour
10 sun-dried tomatoes (boil gently for about 5 minutes, drain and chop)
or use the oil packed type, right from the jar, sliced
1 teaspoon each fresh herbs: marjoram, basil, oregano, thyme, chives (whatever you have)
1 cup chicken broth - canned is fine
1⁄2 to 3⁄4 cup cream
salt and pepper
fresh grated Parmesan cheese
Sauté garlic (slow, low heat-- it burns easily) until soft and starting to color. Mix in flour. Add tomatoes, chicken broth and herbs. Simmer briefly. (if using dried herbs, a little longer) Add cream, reheat, taste for salt. Thicken with flour and water roux if necessary. Serve over favorite pasta. I like the penne - tubes cut at angles.
-Kate