Recipe: Chicken in Sun-Dried Tomato Cream Sauce

CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE

SAUCE:*
1 tbsp butter
1 medium garlic clove, minced
1 cup chicken stock or low-salt broth, divided use
1/2 cup dry-packed sun-dried tomatoes, cut into bite-size pieces
1 cup heavy cream
PASTA:
8 oz fettucine
water
CHICKEN:
1 lb boneless and skinless chicken breast halves
salt and freshly ground black pepper to taste
2 tbsp vegetable oil
2 tbsp chopped fresh basil (or 2 tsp dried, crumbled)

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

Add 3/4 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.

COOK PASTA:
Meanwhile, cook the pasta, uncovered, in a large port 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. Toss the hot cooked pasta with 3 or 4 tablespoons of the sauce.

CHICKEN:
While the pasta is cooking, sprinkle the chicken with salt and pepper on both sides.

Heat the vegetable oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, 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.

Cut each chicken breast into 2 or 3 diagonal slices. Reheat gently in the sauce if needed.

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

*The sauce may be made ahead and kept, covered, for up to 1 day in the refrigerator. Heat again over low heat.

Servings: 4
Source: Recipe Source