Don't miss another issue…      Subscribe

Chicken in Sun-Dried Tomato Cream Sauce

 
580
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.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup sundried tomatoes
dry-packed
1 tablespoon butter
1 medium garlic cloves
minced
*
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

Directions

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

Add review

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Plate of colorful fresh, juicy sliced Heirloom Tomatoes

Heirloom Tomatoes are a Hot Item this year

Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed