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Chicken in Sun-Dried Tomato Cream Sauce

Chicken in Sun-Dried Tomato Cream Sauce Chicken in Sun-Dried Tomato Cream Sauce Chicken in Sun-Dried Tomato Cream Sauce

Chicken breasts in a tasty tomato cream sauce with pasta.













Trans-fat Free, Good source of fiber


½ cup sundried tomatoes
1 tablespoon butter
1 medium garlic cloves
1 cup chicken broth
or low-salt broth, divided
1 cup light cream (half&half)
1 pound chicken breast halves, boneless, skinless
1 x salt and black pepper
freshly ground, to taste
2 tablespoons vegetable oil
2 tablespoons basil
fresh, chopped or 2 teaspoons dried, crumbled
8 ounces pasta, fettuccine


Snip the tomatoes into bite-size pieces.

Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.

Add ¾ cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat 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.

(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 the chicken and sauté, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check).

Transfer to a board; cover and keep warm.

Discard the fat from the skillet.

Add the remaining stock and bring to a boil, stirring up the pan juices.

Boil to reduce slightly, then add to the sauce.

Stir in the basil. Taste and adjust the seasoning.

Meanwhile, cook the pasta, uncovered, in a large pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).

Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.

Cut each chicken breasts into 2 or 3 diagonal slices.

Reheat gently in the sauce if needed.

Transfer the pasta to serving plates, top with the chicken and coat with sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 59533% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 360mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 94g
Vitamin A 10% Vitamin C 6%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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