Tuesday, September 26, 2006

Chicken Milano

Have you ever tried cooking with sundried tomatoes? They are absolutely wonderful and I recommend this delicious recipe to anyone who would like to try a sundried tomato and pasta dish. If you have a lovely recipe with sundried tomatoes as one of the ingredients, please do share it with me because I love them!

Please don't judge this recipe from this picture though - I was too tired to take a better one, perhaps on a dish that would have clearly shown the swirly pasta and the tomatoes and basil. This pic will have to do, for now.

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (use the dry ones, not the ones in oil)
1 cup chicken broth, divided
1 cup heavy cream
300 gm skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
225 gm dry fettuccini pasta

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of 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.

In the same skillet used for the chicken, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or according to instructions on package; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into small pieces. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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