Pasta with chicken and sundried tomatoes

1 lb boneless, skinless chicken breasts

2 TB flour

2 olive oil

3 Tb dry white wine

1 c heavy whipping cream

1 tb Dijon-style mustard 

1/4 tsp salt

1/8 tsp pepper

8 to 10 sundried  tomatoes packed in olive oil, drained, and coarsely chopped

6 oz pasta cooked and drained

1.  Cut chicken into bite size pieces.  Toss lightly in flour.

2.  In a large skillet, heat the olive oil over medium heat.  Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.  Remove the chicken from the pan.

3.  Add the wine to the pan and deglaze (cooks off alcohol).  Add the whipping cream, mustard, salt, and pepper.  Bring to a boil.  Cook and stir for 3 minutes.  Add the tomatoes and continue to cook for 1 to 2 minutes more or until the mixture is slightly thickened.

4.  Return the chicken to the pan.  Cook until the chicken is just heated through.

5.  Pour the chicken and sauce over the hot cooked pasta.  Toss and place in large decorative serving bowl.