Ingredients
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1 tablespoon butter
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2 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped
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1 cup chicken broth, divided
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1 cup heavy cream
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1 pound skinless, boneless chicken breast halves
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salt and pepper to taste
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2 tablespoons vegetable oil
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2 tablespoons chopped fresh basil
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8 ounces dry fettuccini pasta
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
641 | Calories |
35g | Fat |
47g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 641 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 17g | 86% |
Cholesterol 156mg | 52% |
Sodium 502mg | 22% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 36g | 73% |
Vitamin C 5mg | 6% |
Calcium 76mg | 6% |
Iron 3mg | 17% |
Potassium 681mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.