Chicken Milano

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Serve with crusty bread.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 641 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 cup heavy cream
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 1 pound skinless, boneless chicken breast halves
• 1 cup chicken broth, divided
• 8 ounces dry fettuccini pasta
• 0.5 cup sun-dried tomatoes, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, 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.

Step 4

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, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Step 5

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.