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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A copycat recipe of the Pasta Milano served at Macaroni Grill. Yum Yum! Ingredients:
1 tablespoon butter |
2 cloves garlic, minced |
1/2 cup sun-dried tomato, chopped |
1 cup chicken broth, divided |
1 cup heavy cream |
4 boneless skinless chicken breasts |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons olive oil |
2 tablespoons basil |
8 ounces angel hair pasta, cooked and drained |
Directions:
1. In a large saucepan, melt butter over low heat.
2. Add the minced garlic and cook for about a minute.
3. Add tomatoes and 3/4 cup of chicken broth.
4. Increase heat to medium and bring mixture to a boil.
5. Reduce heat and simmer uncovered, for about 10 minutes.
6. Add cream and bring to a boil again, stirring frequently.
7. Simmer over medium heat until sauce is thick.
8. Sprinkle salt and pepper over both sides of chicken.
9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12. Serve chicken atop the pasta, coat with the cream sauce.
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