- 2 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups chicken broth, divided
- 2 cups heavy cream (or half and half)
- 1 tablespoon cornstarch
- 2 pounds skinless, boneless chicken breast halves
- salt and pepper to taste
- 3 tablespoons vegetable oil
- 2 tablespoons dried basil
- 12 ounces dry fettuccini pasta
In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds. Add the tomatoes and 1 1/2 cups 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 (or half and half) and cornstarch and bring to a boil, stirring occasionally. Simmer over medium heat until the sauce begins to thicken.
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 4-6 minutes per side (depending on the size of your chicken breasts and until the chicken is no longer pink inside). Transfer to a dish, cover and keep warm. (I stuck mine in the microwave!)
Discard the fat from the skillet and in the same skillet, over medium heat, bring 1/2 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add the cream sauce to the skillet. Stir in basil and adjust seasonings to taste; continue to simmer on low.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to package instructions, approximately 10 minutes; drain, transfer to a bowl and toss with 6 tablespoons of the sauce.
Transfer pasta to serving plates and top with chicken. Cut chicken into diagnoal slices and coat with the cream sauce.
Sprinkle a little Parmesan cheese on top, if desired!