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Instructions |
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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.
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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.
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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.
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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.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.
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Originally Submitted
8/9/2016
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