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Chicken in Sun-Dried Tomato Cream Sauce

 
Chicken in Sun-Dried Tomato Cream Sauce
497

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

Reviews

+1

almost 6 years

Very nice and easy to prepare. I replaced the cream with milk and some corn starch to lighten it up but still turned out great. Servings were very filling. Made the sauce in advance and found it was very tasty with vegetables or just on its own with pasta.

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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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