Tuesday, September 20, 2011

Creamy Sundried Tomato Chicken & Pasta

  Here's a delicious creamy chicken pasta that is sure to please.  I got the recipe from Allrecipes.com at one point (written on my recipe card), but I couldn't find it up there this last time I checked?  I'd love to give credit where it's due!

You will need:
1tbsp butter
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1 cup chicken broth, divided
1 cup of heavy cream
salt & pepper to taste
2 tbsp oil
2 tbsp fresh basil, chopped
8 oz fettuccine (I used spaghetti)
1 lb boneless, skinless chicken breast

In a large saucepan over med-low heat, melt butter. Add garlic and simmer 30 seconds. 

Add tomatoes and 3/4 cup of chicken broth and increase to medium heat and boil. Reduce heat and simmer for 10 minutes or until tomatoes are tender.

Add cream and bring back to a boil... then simmer until the sauce is thick.

As your sauce thickens, cook and drain your noodles. The chicken breast is sprinkled with salt and pepper and sauteed in oil. Feel free to add your own additional spices, if you so desire. Cook through, about 5 minutes on each side. Transfer the chicken to a plate, cover and keep warm. Discard fat from the skillet.

In the chicken skillet, over medium heat, bring the last 1/4 cup of chicken broth to a boil, stirring in the pan juices. Reduce slightly and add to the cream sauce. Stir in basil and adjust seasonings to taste.

Cut up the chicken pieces and mix in with the pasta sauce. Toss the noodles to coat. I served this dish with sauteed green beans and garlic bread! Hope you enjoy!

Sew. Sweet.


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