Chicken & Mushrooms in White Wine Sauce

I can cook, but not half as well as Tim can.  Unlike myself, he rarely follows recipes using them more as a suggestive guide than a set of rules. On occasion his culinary dares don't pay off, but for the most part they exceed expectation and tonight's dinner was no exception (he even did a little dance in the kitchen after the final taste test). Here's the recipe for those of you looking for something simple and savory to cook this week. I should mention that Tim doesn't use measurements, he just pours and sprinkles at will. The portions are a guess at best (enough for two servings) so you may want to adjust where you see fit:

Tim's Chicken & Mushrooms in White Wine Sauce

2 chicken breasts
1 1/2 c. white wine
8 oz button mushrooms, sliced
7 garlic cloves, whole
6 sundried tomatoes, chopped
1/4 c. butter
1 1/2 cup c. chicken stock
Basil, oregano and thyme to taste
Freshly grated parmesan cheese
Penne pasta

Preheat oven to 325. In a small saucepan, melt butter and then add garlic cloves, sundried tomatoes and seasonings. Simmer for two minutes. Add white wine and chicken broth. Cook at a low boil for five minutes. Place chicken in a small baking dish and pour most of the sauce on top, keeping some aside.  Cover with aluminum foil and put in oven for 50 minutes.

When there's 20 minutes left on the chicken, saute the mushrooms in a skillet with remaining sauce. Cook pasta according to package. When the chicken is done, scoop out garlic cloves and sundried tomatoes from sauce and mix into the pasta. Cut  the chicken into strips and place on top along with mushrooms and excess sauce from skillet (don't add sauce from chicken pan - it'll be too much). Sprinkle with parmesan cheese and serve.