Making Babies (and making dinner when possible)

Penne Pasta with Roasted Chicken in a Sun Dried Tomato Cream Sauce
You can start by roasting a chicken in the oven or your rotisserie, but I prefer the easy way of buying one of those pre-made roasted chicken from your local grocer. They are typically in the deli section and sometimes they are under a heating lamp. If you can, ask for a fresh out of the oven one from the person behind the deli counter.
Cook your pasta to al dente, still firm. Meanwhile, shred half of the roasted chicken, breast, thigh, and leg.
In a large saute pan, add some olive oil to sweat some chopped shallots and garlic. Season this and let simmer until opaque. Add a pat of butter and some flour and cook on med. heat till a light rue is formed. Wisk in some white wine and kick up the heat to a boil. Add some chicken stock until you have a nice thin sauce. Add some heavy cream and parsley, sun dried tomatoes, pepper, old bay seasoning and thyme. Reduce back to simmer. Sauce will thicken the longer it is simmering.
Drain the pasta and reserve some of the pasta water if you need to thin out the sauce. Add the pasta to the saute pan to incorporate with the sauce. Add the roasted chicken and mix well. If it's too dry, add the reserved pasta water. The pasta will suck up more of the sauce as it continues to cook. Simmer till heated through, about 5-10 minutes. You can add parmesan cheese to the top before serving, if you want to make it that much more decadent. I serve this with a green salad with light oil and vinegar dressing to break up the richness a bit.