1. On high heat, sauté chicken breast in olive oil.
2. Add onions, garlic, herbs, and cook on low heat for 2 minutes.
3. Add white wine and reduce to half. Then add the sundried tomatoes. Cook for 10 minutes on low heat. Set aside.
4. Bring to boil some water in a medium pot. Add sea salt.
5. Place the pasta in the boiling water and stir for 1 minute. Let the pasta boil for another 8 to 10 minutes. Strain.
6. Transfer pasta to the pan with chicken and sundried tomatoes.
7. Add some freshly chopped basil and parsley. Mix well and serve immediately.
Recipe by Patrick Heuberger, Huber's Butchery
