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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions. Ingredients:
1 tablespoon butter |
2 -3 cloves garlic, minced |
1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil) |
1 cup chicken broth, divided |
1 1/4 cups heavy cream |
1 lb boneless skinless chicken breast half |
salt and pepper |
2 tablespoons olive oil |
2 tablespoons chopped fresh basil (do not substitue dry) |
8 ounces dry fettuccine pasta |
2 tablespoons parmesan cheese |
2 green onions, chopped (optional) |
Directions:
1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
2. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
3. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
4. Add the cream and bring to a boil; stirring.
5. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
6. 2Sprinkle the chicken with salt and pepper on both sides.
7. In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
8. Transfer to a board; cover with foil and keep warm.
9. Pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
10. Reduce slightly and add to the cream sauce; stir in basil and parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
11. Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
12. Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
13. Sprinkle green onions on top as garnish and serve with additional parmesan cheese.
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