Penne with Creamy Sun-Dried Tomato Sauce

I admit it - I love the Cheesecake Factory. And while a lot of their food is good, I love their Fettuccine with Chicken and Sun-Dried Tomatoes - it's creamy and decadent. But I also know that it's not something that would be considered healthy. So I decided to make a version at home and lighten it up some. It turned out so well, this is definitely going in the regular rotation!
1 box penne pasta
3 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth or stock
1.5 cups fat free half and half
1/4 cup sun-dried tomatoes (packed in oil), diced
2 gloves of garlic
1 tsp. sun-dried tomato oil
3/4 Parmesan cheese, plus extra to garnish
Salt and pepper to taste

Cook penne until al dente and set aside.

Melt butter over medium-high heat. When melted, whisk in flour to make a roux. Stir in chicken broth and half and half. Add garlic, tomato oil, and salt and pepper and whisk until combined. Reduce heat to medium and let sauce thicken (2-3 minutes), being careful not to let sauce boil.

While sauce is thickening, dice sun-dried tomatoes. When sauce has thickened, add diced tomatoes and Parmesan cheese. Stir until cheese melts. Toss with pasta and garnish with additional Parmesan cheese.

Makes 6 servings