INGREDIENTS
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2 tbsp. extra-virgin olive oil
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1 c. flour
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kosher salt
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Freshly ground black pepper
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1 lb. thin chicken cutlets
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2 tbsp. butter
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1/4 c. white wine
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1/2 c. chicken stock
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2 c. heavy cream
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1/2 c. Parmesan
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1/4 c. chopped sun-dried tomatoes
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3/4 lb. cooked medium pasta shells
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1/4 c. finely sliced basil