2 tbsp butter
2 cloves garlic
2 cups chicken stock
1.5 cups whole milk
12 pieces sun-dried tomatoes
Freshly cracked pepper
¼ cup grated parmesan
Cut the sun-dried tomatoes into small pieces and set aside.
Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1-2 minutes, or just until it's soft and fragrant (don't let it brown).
Add the chicken broth, milk, fettuccine, sun-dried tomato pieces and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill) to the pan. Make sure the pasta is submerged below the liquid.
Place a lid on the pasta and allow the liquid in the saucepan to come to a boil. Once it reaches the boil, give it a quick stir to make sure the pasta has not stuck to the bottom. Return the lid to the top, turn the heat down to low (or just above low), and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly every 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the pan.
If the pasta is still very soupy at that point, remove the lid and let it simmer for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the parmesan over top and serve.