Chicken Milano
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Serve with crusty bread.
:max_bytes(150000):strip_icc()/7020136-82d379c425534780a58d660daa8d5705.jpg)
%3Amax_bytes(150000)%3Astrip_icc()%2F7020136-82d379c425534780a58d660daa8d5705.jpg&description=Chicken%20Milano%20%7C%20A%20delicious%20pasta%20and%20chicken%20dish%20with%20garlic%2C%20sun-dried%20tomatoes%20and%20fresh%20basil.%20Serve%20with%20crusty%20bread.%20%7C%2030%20minutes%20%E2%80%A2%204%20servings%20%23MainDish%20%23Boiled%20%23Dinner%20%23Simmered%20%23Italian%20%23recipe%20%23cooking%20%23savecooking){kind=link}
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Servings
4
Ingredients
- •1 tablespoon butter
- •2 cloves garlic, minced
- •½ cup sun-dried tomatoes, chopped
- •1 cup chicken broth, divided
- •1 cup heavy cream
- •1 pound skinless, boneless chicken breast halves
- •salt and pepper to taste
- •2 tablespoons vegetable oil
- •2 tablespoons chopped fresh basil
- •8 ounces dry fettuccini pasta
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.