Rub chickenbreast with oil and grill on bbq. When done slice in thin strips.

Stirfry chicken with shitakes, sundried tomatoes, dried basil and salt and pepper for a minute. Add wine and let reduce. Add garlic cream and fresh basil. Reduce for about 3 minutes and add more salt to taste. Toss with pasta.

Maybe sprinkle with some freshly grated parmesan.

Garlic cream
For 2 pints
3 cups garlic, chopped
1 1/2 cup white wine
1 1/2 cup chickenstock
2 pints cream

Pour wine in saucepan and add garlic, let simmer until most fluid is gone. Then add stock and let reduce again until most fluid is gone. Add cream and bring to boil. Take of heat and puree sauce so it silkens up. Bring to taste with freshly ground pepper and salt.