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Ingredients
- 1/2 c. Dry-packed sun-dry tomatoes
- 1 Tbsp. Butter
- 1 med Garlic clove, chopped
- 1 c. Chicken stock or possibly low-salt broth, divided
- 1 c. Heavy cream
- 1 lb Boneless and skinless chicken breast halves Salt and freshly grnd black pepper to taste
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Minced fresh basil (or possibly 2 tsp dry, crumbled)
- 8 ounce Fettucine
Directions
- Snip the tomatoes into bite-size pcs. Heat the butter in a saucepan over low heat; add in the garlic and cook for 30 seconds. Add in 3/4 c. of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 min or possibly till the tomatoes are tender. Add in the cream and bring to a boil, stirring. Simmer over medium heat till the sauce is thick sufficient to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add in the chicken and saute/fry, pressing on the chicken occasionally with a slotted spatula, for about 4 min per side or possibly till the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep hot.
- Throw away the fat from the skillet. Add in the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add in to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 min for fresh or possibly 3 to 5 min for dry fettucine), or possibly till tender but hard to the bite (al dente). Drain, transfer to bowl and toss with 3 or possibly 4 Tbsp. of the sauce. Cut each chicken breasts into 2 or possibly 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 192 | 70% |
| Total Fat 21.76g | 27% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.2g | |
| Cholesterol 91mg | 30% |
| Sodium 173mg | 7% |
| Potassium 264mg | 8% |
| Total Carbs 1.31g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 18.32g | 29% |
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