Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
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 while 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. Cook for about 4 minutes per side or until juices run clear. Transfer chicken out of skillet and discard the fat from the skillet.
3. In the skillet, over medium heat, bring 1/4 cup chicken broth to a boil and stir the pan juices. Reduce slightly and add to the cream sauce and stir in basil.
4. 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 and transfer to a bowl and toss with 4 tablespoons of the sauce.
5. Cut each chicken breast into 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates, top with chicken, and coat with the cream sauce.