CHICKEN WITH SUN DRIED TOMATOES AND CREAM
1 1/2 cups marinated sun-dried tomatoes, drained
2 tablespoons olive oil
1 tablespoon minced fresh garlic
10 1/2 ounce canned chicken broth
1 pint whipping cream
2 pounds skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 ounce fresh basil, chopped
12 ounces penne pasta
freshly shredded Parmigiano-Reggiano cheese
Cut tomatoes in half or quarters; set aside.
Heat 2 Tablespoons olive oil over medium heat; saute garlic in oil.
Stir in chicken broth and tomatoes; bring to a boil. Gradually stir in cream and return to a boil. Simmer over medium heat until slightly thickened (12-15 minutes).
If desired, refrigerate, covered, several hours or overnight.
To Serve:
Cut chicken breasts into 1-inch pieces. Sprinkle with salt and pepper.
Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute chicken until no longer pink and juices run clear (10-12 minutes).
Sprinkle with basil, tossing to coat. Stir in cream sauce and continue cooking over medium heat until heated through.
Meanwhile, cook pasta according to package directions; drain.
Arrange cooked pasta on heated serving platter. Pour sauce over pasta; sprinkle with shredded Parmigiano-Reggiano cheese. Serve immediately.
Servings: 6
Source: Byerly's Bag, January 1997
1 1/2 cups marinated sun-dried tomatoes, drained
2 tablespoons olive oil
1 tablespoon minced fresh garlic
10 1/2 ounce canned chicken broth
1 pint whipping cream
2 pounds skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 ounce fresh basil, chopped
12 ounces penne pasta
freshly shredded Parmigiano-Reggiano cheese
Cut tomatoes in half or quarters; set aside.
Heat 2 Tablespoons olive oil over medium heat; saute garlic in oil.
Stir in chicken broth and tomatoes; bring to a boil. Gradually stir in cream and return to a boil. Simmer over medium heat until slightly thickened (12-15 minutes).
If desired, refrigerate, covered, several hours or overnight.
To Serve:
Cut chicken breasts into 1-inch pieces. Sprinkle with salt and pepper.
Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute chicken until no longer pink and juices run clear (10-12 minutes).
Sprinkle with basil, tossing to coat. Stir in cream sauce and continue cooking over medium heat until heated through.
Meanwhile, cook pasta according to package directions; drain.
Arrange cooked pasta on heated serving platter. Pour sauce over pasta; sprinkle with shredded Parmigiano-Reggiano cheese. Serve immediately.
Servings: 6
Source: Byerly's Bag, January 1997
MsgID: 3137485
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (42)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Fricassee with Red Cabbage
- Carmine's Chicken with Lemon Butter
- Crunchy Coated Chicken (using corn flake crumbs, coconut and Tang)
- Chicken Paella (using chicken thighs, shrimp and mussels)
- Mexican Chicken Rollups (using refrigerated crescent roll dough, 1985)
- Chicken and Bok Choy Stir-Fry (serves 1)
- Lemon Basil Sauce and Chicken with Lemon-Basil Sauce (not Bonefish Grill)
- KFC Grilled Chicken (copycat recipe)
- Chicken Enchiladas (Mission Foods)
- Chicken in Coconut Milk
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute