Sunday, March 1, 2009

Chicken Milano

Adapted from Domestic Diva in Training.

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
1 cup heavy cream
1 pound skinless, boneless chicken breast halves, diced
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil
8 ounces dry pasta - fettuccini, penne, linguini, etc.

In this recipe, you basically have three pans on the stove top doing three different things:
  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried tomatoes and 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. Stir in the chicken (from step 3) and basil and adjust seasonings to taste.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini 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.
  3. In a large skillet over medium heat, warm oil, add chicken to pan, and sprinkle with salt and pepper. Cook, stirring occasionally, until meat is no longer pink inside. Add chicken to sauce and stir.
Transfer the pasta to serving plates; top with cream sauce; serve. I LOVE this pasta!!

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