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Chicken Fettuccine With Sun Dried Tomatoes Recipe

by Global Cookbook

Ingredients

3/4 c. sun dry tomatoes 4 tsp butter 2 tsp garlic pwdr or possibly 3 cloves minced 1 c. rich chicken stock 1 1/2 c. heavy cream

6 x -8 boneless, skinless chicken breast halves salt & pepper to taste 2 tsp extra virgin olive oil 2 tsp fresh or possibly 2 teaspoon dry basil 8 ounce fettuccine noodles Parmesan cheese

Directions

1. Snip tomatoes into small pcs, discarding as many seeds as possible. Heat butter in saucepan over low heat, add in garlic, cook 1 minutes. Add in 3/4 C. of the chicken stock and the tomato pcs, bring to a boil. Simmer about 10-12 minutes over med heat. Add in cream and bring just to a boil, stirring often. Reduce heat and simmer till the sauce is thick sufficient to coat a spoon. Sprinkle chicken breasts with salt & pepper. Heat oil in heavy skillet add in chicken and saute/fry about 3-4 minutes . Transfer chicken to a separate bowl and keep hot. Throw away excess oil and fat from skillet, just leaving skillet slightly covered with residue. Add in remaining chicken stock and bring to a boil, scraping pan juices. Add in cream sauce, stir in basil. Reduce heat to very low and add in chicken. Meanwhile, cook pasta according to pkg. dir. Drain & transfer to a serving bowl. Place chicken & sauce over pasta, sprinkle with Parmesan.

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