Published: Aug 06, 2014 9:49 AM EDT
Updated: Aug 06, 2014 10:37 AM EDT

FORT MYERS, Fla. - We are firing up the WINK Kitchen this morning but instead of having a chef, we have a special guest.  You know him as WINK News reporter Andrew Scheinthal but if the TV career didn't work out, he would have pursued a culinary career.  He joined us in the studio this morning to show us how to make sauteed chicken with a sundried tomato cream sauce.


Feeds 4

Lightly season 4 chicken breasts with salt and pepper and saute in 1 tablepoon of butter, until brown.  Approximately, four minutes on each side.

In the meantime, saute 1/2 cup of sun-dried tomatoes (chopped) in one tablespoon of butter.

Stir in 1/2 cup of chicken or vegetable broth. 

Bring to a boil then add one pint of heavy cream.

Bring sauce to a boil then simmer for 10 minutes or until thick.

Serve chicken over pasta and pour the sauce on top. 

Sprinkle with cheese and basil.