Melissa's Creamy Pesto Chicken

1 lb bow tie pasta
4 chicken breasts
1 teaspoon olive oil
1/2 cub butter, divided
2 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconsituted in warm water (measure first)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1/4-1/2 cup romano cheese or extra parmesan cheese, grated for garnish
fresh ground black pepper, for garnish

Directions:

Cook pasta according to package directions
Drain and set aside.
In a large skillet, melt 2 teaspoons of butter togeher with the olive oil over medium heat
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6-7 minutes per side.
Remove from pan and cut into 1/2-inch cubes; set aside
Pour out drippings from pan, but do not wipe it out.
In the pan, melt remain butter over medium heat
Toss in the minced garlic, shallot, mushrooms, and sundried tomatoes and saute for 5 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, stirring frequently.
Stir in the parmesan into the cream mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the chicken cubes and cook until heated through, about 5 minutes.
Re-heat the pasta and serve chicken and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.

Makes 4to 6 servings.