Ingredients
- 1 tblspoons Butter
- 2 cloves Garlic minced
- 1/2 cup Sun dried tomatoes chopped
- 1 cup Chicken broth divided
- 1 cup Heavy cream
- 1 pound Chicken breast boneless, skinless halves
- Salt & pepper to taste
- 2 tblspoons Vegetable oil
- 2 tblspoons Basil fresh, chopped
- 8 ounces Fettuccini
Preparation
Step 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.
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.