Ingredients
- 1 tablespoon butter
- 2 minced garlic cloves
- ½ cup sun-dried tomatoes-chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless boneless chicken breast
- salt/pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons fresh chopped basil
- 8 ounces fettuccini pasta
Directions
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 boil. Reduce heat and simmer, uncovered, for 10 minutes. Add cream and simmer until thickened. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium high heat, warm oil and saute chicken. Press on chicken a bit with slotted spatula. Cook approximately 4 minutes on each side until done. Remove and keep warm. Discard the fat in the skillet. In the same skillet, over medium heat, bring 1/4 cup broth to boil, stirring in the pan juices. Reduce slightly and add to the cream mixture. Stir in basil and adjust seasoning. Cook pasta. Combine chicken, pasta and sauce. |