Ingredients:
1 Tbsp. butter
2 cloves garlic, minced
1/2 C. dry packaged sun-dried tomatoes, chopped
1 C. chicken broth, divided
1 C. heavy cream
1 lb. skinless, boneless chicken breast halves
Salt and Pepper, to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. Country Pasta Egg Noodles, cooked and drained (cook at same time as other steps)

Directions:
Melt the butter in a large saucepan over low heat. Add the garlic; saute for 30 seconds. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender. Stir in the cream and bring to a boil. Simmer over medium heat until thickened.

Season the chicken with the salt and pepper. Warm the oil in a large skillet over medium heat. Add chicken and saute. Cook for about 4 minutes per side, or until the chicken is done inside. Transfer to a cutting board and keep warm. Discard only the fat from the skillet.

Add 1/4 C. chicken broth to the pan juices in the same skillet. Over medium heat bring the broth to a boil. Reduce slightly and add to the cream sauce; stir in the basil.

Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.

Cut each chicken breast into slices. Place pasta on plate and top with chicken; coat with the cream sauce.

Serves 4

Tags: chicken

This entry was posted on Thursday, July 23rd, 2009 at 5:01 pm and is filed under Chicken & Turkey Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.