Elbows with Garlic Cream Sauce, Sun-Dried Tomatoes and Basil

Directions

1. Cook pasta according to package directions.
2. Meanwhile, heat butter in large deep skillet over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.
3. Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.
4. Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.