Chicken Milano

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 -3 cloves garlic, minced
• 1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil)
• 1 cup chicken broth, divided
• 1 1/4 cups heavy cream
• 1 lb boneless skinless chicken breast half
• salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil (do not substitue dry)
• 8 ounces dry fettuccine pasta
• 2 tablespoons parmesan cheese
• 2 green onions, chopped (optional)

Recipe

• 1 in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
• 2 add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
• 3 reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
• 4 add the cream and bring to a boil; stirring.
• 5 simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• 6 2sprinkle the chicken with salt and pepper on both sides.
• 7 in a large skillet over medium heat, warm oil and saute chicken.
• 8 transfer to a board; cover with foil and keep warm.
• 9 pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
• 10 reduce slightly and add to the cream sauce; stir in basil and parmesan.season with salt and pepper.(be careful with salt though as tomatoes and parmesan are quite salty)
• 11 cook fettucini until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• 12 reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
• 13 sprinkle green onions on top as garnish and serve with additional parmesan cheese.