Ingredients:
- Butter 1 tbsp
- Minced garlic 2 cloves
- Sun-dried tomatoes (chopped) 1/2 cup
- Chicken stock 1 cup
- Cream 1 cup
- Boneless chicken breast halves ½ kg
- Salt to taste
- Pepper to taste
- Oil 2 tbsp
- Chopped fresh basil 2 tbsp
- Dry fettuccini pasta 8 ounces
Method:
- Melt butter; add garlic and sauté.
- Add the tomatoes and 3/4 cup of the chicken stock, boil.
- 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.
- Heat oil and sauté chicken. Press on chicken occasionally.
- Cook for about 4 minutes per side or until the meat is no longer pink inside.
- Transfer to a plate, cover and keep warm.
- Boil 1/4 cup chicken stock.
- 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.
