Chicken Milano

Meh. This was a so-so pasta dish. Nothing out of the ordinary, nothing special. It just needed a little something more. Only thing I can think of is to try adding the basil a little earlier in the recipe? That way the flavor will seep in a bit more?

• 1 Tbsp butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 lb boneless, skinless chicken breast halves
• salt and pepper to taste
• 1 Tbsp vegetable oil
• 2 Tbsp chopped fresh basil
• 8 oz dry fettuccini pasta

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of chicken broth. Increase heat to medium 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 add chicken. Cook for about 4 minutes per side, or until the meat feels springy and is no longer pink inside. Transfer to a cutting 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 pasta and cook for 8-10 minutes, or until al dente; drain, transfer to a bowl and toss with 3-4 tablespoons of the sauce. 

Cut each chicken breast into 2-3 inch diagonal slices. Reheat the sauce gently, if needed. Transfer the pasta to plates; top with chicken, and coat with cream sauce. 

Serves 4

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from www.allrecipes.com