Ingredients: |
Ingredients: 2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 lb skinless, boneless chicken breast
Salt and pepper to taste
2 tbsp vegetable oil
2 tbsp chopped fresh basil
8 oz dry fettuccini pasta
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Directions: |
Directions:In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add 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 tomatoes are tender. Add cream & bring to a boil. Simmer over medium heat until sauce is thick enough to coat the back of a spoon.
Sprinkle chicken with salt & pepper on both sides. In large skillet warm oil and saute chicken. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Keep chicken warm. Discard fat from skillet.
In same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring pan juices. Reduce slightly & add to cream sauce; stir in basil.
Meanwhile, bring large pot of lightly salted water to a boil. Add fettuccine & cook for 8 to 10 minutes; 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. |
This recipe for CHICKEN MILANO is from