Mince garlic, chop sun dried tomatoes and grate parmesan cheese.
Heat a pan on medium high and add olive oil.
Season chicken with salt and black pepper.
Cook chicken until cooked through. Then remove from the pan and cut into bite size pieces.
Cook pasta according to the instructions on the packaging.
In the chicken pan, sauté garlic for 1 min.
Add milk, parmesan cheese and sun dried tomatoes and let come to a simmer.
Season with thyme, oregano and basil.
Pour about 1 dl of the sauce into a bowl and combine it with corn starch. Pour the corn starch mixture back into the sauce and let simmer until sauce becomes thicker.
Add the chicken and the pasta to the sauce and stir.
If the sauce is too thick or if you want more sauce, add some pasta water and stir.
Serve and enjoy!
