Chicken Milano

3 T. Sun-Dried Tomato oil, divided
2 cloves garlic
½ cup sun dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 lb. chicken breasts
Salt and pepper
3 T. chopped fresh basil
8 oz. fettuccini

In a large saucepan over low heat, add 1 T. oil and garlic, cook for 30 seconds.  Add the tomatoes and ¾ cup of broth, bringing to a boil.  Reduce heat, simmer about 10 minutes.  Add the cream and return to a boil.  Simmer until thick.  Sprinkle the chicken with salt and pepper.  In a large skillet, sauté both sides until chicken is cooked, about 4 minutes per side.  Transfer to plate to keep warm.  In same skillet bring ¼ cup broth to a boil; stirring then add to cream sauce, stir in basil.  Meanwhile bring a large pot of water to a boil.  Add fettuccine and cook 8-10 minutes.  Drain and transfer to a bowl and toss with 4 T. of sauce.  Cut each chicken breast into slices.  Reheat the sauce if needed.  Transfer the pasta to serving plates, top with chicken and coat with sauce; serve.

Sun-Dried Tomato Extra Virgin...

Sun-dried tomato flavor in a bottle, tomatoes pressed with Italian extra virgin olive oil makes a wonderful sauce for pastas, vegetables, chicken, shrimp or even drizzled over pizza or bruschetta. Pairs well with Oregano White Balsamic,...