Easy Recipe Finder
Recipe Feeder
½ cup Tomatoes, Dried
1 tablespoon Butter
1 medium Garlic Clove, Minced
1 cup Chicken Stock
1 cup Cream
1 pound Chicken Breast, Skinless, Boneless
2 tablespoon Vegetable Oil
2 tablespoon Basil, Fresh Chopped
8 ounce Fettucine
Snip the tomatoes into bite size pieces. Melt butter in a saucepan and add the garlic and cook 30 seconds. Add 3/4 of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, 10 mins until tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet and add the chicken and saute, pressing on the chicken occasionally with a slotted spatula 4 minutes per side or until the meat feels springy and is no longer pink inside cut to check. Transfer to a board; cover and keep warm.
Discard the fat from the skillet. Add remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally or until al dente. Drain, transfer to bowl and toss with 3 or 4 tb of the sauce. Cut each chicken breast into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.
1 tablespoon Butter
1 medium Garlic Clove, Minced
1 cup Chicken Stock
1 cup Cream
1 pound Chicken Breast, Skinless, Boneless
2 tablespoon Vegetable Oil
2 tablespoon Basil, Fresh Chopped
8 ounce Fettucine
Snip the tomatoes into bite size pieces. Melt butter in a saucepan and add the garlic and cook 30 seconds. Add 3/4 of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, 10 mins until tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet and add the chicken and saute, pressing on the chicken occasionally with a slotted spatula 4 minutes per side or until the meat feels springy and is no longer pink inside cut to check. Transfer to a board; cover and keep warm.
Discard the fat from the skillet. Add remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally or until al dente. Drain, transfer to bowl and toss with 3 or 4 tb of the sauce. Cut each chicken breast into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.
