Rosemary Chicken Pasta

Title: Rosemary Chicken Pasta
Description: alfredo type dish that is super yummy

Ingredients:
3-4 chicken breasts
1/4 c fresh rosemary, chopped very fine (you get this in the produce section of the store and it looks like pine needles, pull those needles off the stem and chop those only)
1-2 tsp garlic salt
1 pint cream
1 TB corn starch
bow tie pasta, cooked (1 16 oz box)
fresh parmesan cheese, grated

Directions:
Cook the chicken in a small amount of oil and cut into chunks. Add garlic salt and rosemary to the chicken chunks. Cook for a few more minutes. Add 1/2 pint cream, and put the other half in the blender with the corn starch. Blend just long enough to make it smooth, add to the chicken. This will thicken the sauce. Heat through. (If the sauce isn't as thick as you want it, you can just cook it longer and it will get thicker.) Stir into hot pasta, sprinkle with parmesan cheese and serve immediately.

Number Of Servings:4-6
Preparation Time:45 minutes