Chicken Pasta with Sundried Tomatoes and Fresh Herbs

Ingredients:

Pasta of your choice 16 oz box

For the Sauce
3 shallots finely diced
1 tablespoon minced garlic
1 bunch of sweet basil
1 bunch of Italian Parsley
4 tablespoons of sundried tomatoes3 cloves of minced garlic
4 sprigs of fresh rosemary
Grated peel of one lemon
Juice of two lemons
1 cup of white wine
2 cups of vegetable broth (or chicken)
2 tablespoons of flour.
¼ cup of olive oil

For the Chicken
4 boneless chicken breasts, can use thighs if you like
Flour for dredging
2 eggs beaten
¼ cup of olive oil, 1 teaspoon each of garlic powder, onion powder, dry basil, dry oregano, and a pinch of crushed red pepper flakes. Marinate the chicken in these overnight.
In a heavy skillet, pour in the ¼ of olive oil, dredge the chicken in flour and then egg and fry in the skillet till the exterior is golden brown, about 7 mins per side, place chicken in oven proof dish and finish cooking in the oven at 325° for 15 mins. (I use a toaster oven for this)

Pour in the white wine to deglaze the pan, add the 2 tablespoons of flour and make a rue, you can add butter to this to soften it out a bit.
Once the rue is cooked add the vegetable broth, lemon peel and lemon juice, let it come to a boil to thicken. Add the sundried tomatoes, minced garlic; chopped shallots bring it down to a simmer.

In stock pot boil pasta as per box instructions add one sprig of rosemary and salt to flavor the pasta. Cook it aldente.
Take the chicken and cut it into cubes, it should be crispy outside and moist on the inside. Place the chicken in the skillet with the sauce add the fresh herbs, reserve some for garnishing, then add the pasta, toss and let is soak up the sauce for 10 minutes, then serve.