You know I LOVE pasta. Especially pasta with creamy sauce, and sun dried tomatoes!
Mmmmmm....
Ingredients
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups chicken broth
• 2 cup heavy cream
• 2 boneless chicken breasts
• salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces dry fettuccini pasta
Directions
In a medium saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, 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. Add salt and pepper to taste.
Cut the chicken into small pieces. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Then as soon as the chicken is golden, pour the cream mixture from your saucepan into the skillet, on top of the chicken. Simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, and transfer into the skillet with the creamy sauce.
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups chicken broth
• 2 cup heavy cream
• 2 boneless chicken breasts
• salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces dry fettuccini pasta
Directions
In a medium saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, 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. Add salt and pepper to taste.
Cut the chicken into small pieces. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Then as soon as the chicken is golden, pour the cream mixture from your saucepan into the skillet, on top of the chicken. Simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, and transfer into the skillet with the creamy sauce.
And you are all done. ENJOY!
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