Heat olive oil on medium-high heat, add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Sprinkle with salt and pepper. Reduce heat.
Add the chicken stock to the skillet and continue to cook the vegetables in a chicken stock on medium heat until the mushrooms and sun-dried tomatoes absorb some of the stock and the sauce reduces a bit. Add the wine and cook for 5 minutes more then add the basil.
Cook pasta to al dente according to the package directions. Drain and add the pasta into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes until the sauce thickens up a bit, stirring constantly to coat well. Serve with more basil and parmesan cheese for garnish.