CHICKEN MILANO

Allrecipes
By: MARBALET

Ingredients

1 1 1 tablespoon butter
2 2 2 cloves garlic, minced
1/2 1/2 1/2 cup sun-dried tomatoes, chopped (Use dry instead ones packed in oil.)
1 1 1 cup chicken broth, divided
1 1 1 cup heavy cream
1 1 1 pound skinless, boneless chicken breast halves
to and pepper to taste
2 2 2 tablespoons vegetable oil
2 2 2 tablespoons chopped fresh basil
8 8 8 ounces dry fettuccini pasta
Directions
to to cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
to to a board; cover and keep warm. Discard the fat from the skillet.
1/4 to to to 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.
to 8 to 10 to 3 to 4 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.
2 to 3 breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed.
to the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Amount Per Serving Calories: 642 | Total Fat: 34.8g | Cholesterol:57mg Sodium: 546mg Total Carbs: 47g Dietary Fiber: 2.8g Protein: 36.3g