Ingredients
1 tbsp butter
3 cloves garlic, minced
½ cup tomatoes, sun-dried
mushrooms, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 lb skinless, boneless chicken breast halves salt and pepper to taste
2 tbsp vegetable oil
2 tbsp fresh basil, chopped
8 oz dry fettuccini pasta
pinch fresh sea salt
fresh ground pepper
Preparation
Begin by heating a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
Add the tomatoes and ¾ 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.
Sprinkle the chicken with salt and pepper on both sides.
In a large skillet over medium heat, warm oil and sauté 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. 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.
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 tbsp. of the sauce.
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.
