Chicken Pasta Milano - cooking recipe

Ingredients
    1 tablespoon butter
    2 cloves garlic, minced
    1/2 cup sun-dried tomato, chopped
    1 cup chicken broth, divided
    1 cup heavy cream
    4 boneless skinless chicken breasts
    1 teaspoon salt
    1 teaspoon pepper
    2 tablespoons olive oil
    2 tablespoons basil
    8 ounces angel hair pasta, cooked and drained
Preparation
    In a large saucepan, melt butter over low heat.
    Add the minced garlic and cook for about a minute.
    Add tomatoes and 3/4 cup of chicken broth.
    Increase heat to medium and bring mixture to a boil.
    Reduce heat and simmer uncovered, for about 10 minutes.
    Add cream and bring to a boil again, stirring frequently.
    Simmer over medium heat until sauce is thick.
    Sprinkle salt and pepper over both sides of chicken.
    Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
    (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
    In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
    Serve chicken atop the pasta, coat with the cream sauce.

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