Fettuccine With Chicken, Sun-Dried Tomatoes, Basil And Pine Nuts - cooking recipe

Ingredients
    600 g boneless chicken, cut into strips (without skin)
    salt
    fresh ground black pepper, to taste
    3 tablespoons olive oil
    3 garlic cloves, minced
    1 1/2 cups sun-dried tomatoes, rehydrated and sliced
    1 1/2 cups low sodium chicken broth
    1/4 cup basil leaves, chopped
    1/4 cup toasted pine nuts
    3 tablespoons fresh lemon juice
    500 g fettuccine (pasta)
Preparation
    Bring a large pot of salted water to a boil for the pasta.
    Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and saute the chicken on both sides until it is golden brown.
    Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
    Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
    Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
    Drain and toss with the sun-dried tomato mixture.
    Divide the pasta among the serving plates and arrange the chicken on top.
    Sit back and enjoy your cooking now!

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