Chicken in Sun-Dried Tomato Cream Sauce

Name: Chicken in Sun-Dried Tomato Cream Sauce
Yield: 4
Cuisine: Fusion
Ingredients: sundried tomatoes; butter; garlic cloves; chicken broth; light cream (half&half); chicken breast halves, boneless, skinless; salt and black pepper; vegetable oil; basil; pasta, fettuccine

Chicken breasts in a tasty tomato cream sauce with pasta.

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
½	cup	sundried tomatoes dry-packed
1	tablespoon	butter
1	medium	garlic cloves minced	*
1	cup	chicken broth or low-salt broth, divided
1	cup	light cream (half&half)
1	pound	chicken breast halves, boneless, skinless
1	x	salt and black pepper freshly ground, to taste	*
2	tablespoons	vegetable oil
2	tablespoons	basil fresh, chopped or 2 teaspoons dried, crumbled
8	ounces	pasta, fettuccine

Ingredients

Amount	Measure	Ingredient	Features
118	ml	sundried tomatoes dry-packed
15	ml	butter
1	medium	garlic cloves minced	*
237	ml	chicken broth or low-salt broth, divided
237	ml	light cream (half&half)
453.6	g	chicken breast halves, boneless, skinless
1	x	salt and black pepper freshly ground, to taste	*
3E+1	ml	vegetable oil
3E+1	ml	basil fresh, chopped or 2 teaspoons dried, crumbled
231.2	ml/g	pasta, fettuccine

Directions

Snip the tomatoes into bite-size pieces.

Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.

Add ¾ cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat 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.

(The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)

Sprinkle the chicken with salt and pepper on both sides.

Heat the oil in a large, heavy skillet over medium-high heat.

Add the chicken and sauté, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check).

Transfer to a board; cover and keep warm.

Discard the fat from the skillet.

Add the remaining stock and bring to a boil, stirring up the pan juices.

Boil to reduce slightly, then add to the sauce.

Stir in the basil. Taste and adjust the seasoning.

Meanwhile, cook the pasta, uncovered, in a large pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).

Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.

Cut each chicken breasts into 2 or 3 diagonal slices.

Reheat gently in the sauce if needed.

Transfer the pasta to serving plates, top with the chicken and coat with sauce.