A delicious pasta and chicken dish with garlic, sun-dried tomatoes, and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients

  • 1 tablespoon butter 2 cloves garlic

  • Minced 1/2 cup sun-dried tomatoes

  • Chopped 1 cup chicken broth, divided

  • 1 cup heavy cream 1 pound skinless,

  • Boneless chicken breast halves

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil

  • 2 tablespoons chopped fresh basil

  • 8 ounces dry fettuccine pasta

 

 

milano

 

 

Method Of Preparation

 

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.

  • Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.

  • Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

  • Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken.

  • Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

  • In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

  • Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

    Nutrition Facts

    641 calories; 34.8 g fat; 47 g carbohydrates; 36.3 g protein; 156mg cholesterol; 501 mg sodium

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