Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy! Ingredients:
600 g boneless chicken, cut into strips (without skin) |
salt |
fresh ground black pepper, to taste |
3 tablespoons olive oil |
3 garlic cloves, minced |
1 1/2 cups sun-dried tomatoes, rehydrated and sliced |
1 1/2 cups low sodium chicken broth |
1/4 cup basil leaves, chopped |
1/4 cup toasted pine nuts |
3 tablespoons fresh lemon juice |
500 g fettuccine (pasta) |
Directions:
1. Bring a large pot of salted water to a boil for the pasta.
2. Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
3. Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
4. Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
5. Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
6. Drain and toss with the sun-dried tomato mixture.
7. Divide the pasta among the serving plates and arrange the chicken on top.
8. Sit back and enjoy your cooking now!
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