Pasta with Herbs and Sun-dried Tomatoes

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.