Heat your grill to about 400°F

Sprinkle chicken breasts with sea salt

Grill chicken for about 6-8 minutes on both sides until cooked through (cook time depends on thickness of breasts)

Set grilled chicken aside

Open the can of sun dried tomatoes in olive oil, set aside 2 tbsp of oil

Pour remaining oil and sun dried tomatoes into the bowl of your food processor

Add basil, greek yogurt, tomato paste and sea salt

Process on high until mixture is smooth, 1-2 minutes, set aside

In a large skillet** heat the 2 tbsp reserved oil over medium heat

Add the crushed garlic, sauté until garlic is golden brown

Add the chicken broth to the skillet, turn the heat up to medium-high

Bring chicken broth to a boil

Reduce heat to medium and add the pasta, stirring consistently so the pasta does not burn cook for about 8 minutes until pasta is al dente and most of the broth has evaporated

Add the sun dried tomato sauce and 1 cup milk, stirring to coat all of the pasta, cook another 2 minutes, stirring

Reduce heat to a simmer and add the dry sun dried tomatoes, simmer for about 5 more minutes

Meanwhile, slice the chicken breast into bite-sized pieces, fold into pasta

Remove from heat and serve, garnish with more fresh basil and parmesan cheese if desired