This is not the easiest recipe in the world to make, but it definitely doesn’t take a professional. It’s one that I like to use whenever we are having guests over for dinner. It makes it seem like I spent hours in the kitchen when it can really be done in just a short time. There are never any disappointed people walking away from the table when I serve this up. Check out what they are saying about this recipe over at All Recipes:
“Restaurant quality for sure!”
Get the dinning out experience without the hefty bill that comes at the end.
Ingredients
1 tablespoon Land O’ Lakes butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup Swanson chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Instructions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 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 saute 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 tablespoons 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.
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Quick Tip: Any pasta that you have on hand will work for this dish.
Thanks again to All Recipes for this fancy recipe.
