Chicken Milano
3 T. Sun-Dried Tomato oil, divided
2 cloves garlic
½ cup sun dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 lb. chicken breasts
Salt and pepper
3 T. chopped fresh basil
8 oz. fettuccini
In a large saucepan over low heat, add 1 T. oil and garlic, cook for 30 seconds. Add the tomatoes and ¾ cup of broth, bringing to a boil. Reduce heat, simmer about 10 minutes. Add the cream and return to a boil. Simmer until thick. Sprinkle the chicken with salt and pepper. In a large skillet, sauté both sides until chicken is cooked, about 4 minutes per side. Transfer to plate to keep warm. In same skillet bring ¼ cup broth to a boil; stirring then add to cream sauce, stir in basil. Meanwhile bring a large pot of water to a boil. Add fettuccine and cook 8-10 minutes. Drain and transfer to a bowl and toss with 4 T. of sauce. Cut each chicken breast into slices. Reheat the sauce if needed. Transfer the pasta to serving plates, top with chicken and coat with sauce; serve.
