Chicken Pasta Milano


Servings: 4
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1⁄2 cup sun-dried tomato, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons basil
  • 8 ounces angel hair pasta, cooked and drained
  • In a large saucepan, melt butter over low heat.
  • Add the minced garlic and cook for about a minute.
  • Add tomatoes and 3/4 cup of chicken broth.
  • Increase heat to medium and bring mixture to a boil.
  • Reduce heat and simmer uncovered, for about 10 minutes.
  • Add cream and bring to a boil again, stirring frequently.
  • Simmer over medium heat until sauce is thick.
  • Sprinkle salt and pepper over both sides of chicken.
  • Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
  • (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
  • In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
  • Serve chicken atop the pasta, coat with the cream sauce.