-Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
-In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
-Serve over pasta.
NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!