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 fettuccini pasta   

   DIRECTIONS:  
  1.  
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.   
 
  2.  
 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.   
 
  3.  
 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.   
 
  4.  
 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.   
 
  5.  
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.      

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