Thursday, September 24, 2015

Chicken Pasta in Sun-dried Tomato and Basil Cream













Chicken Pasta in Sun-dried Tomato and Basil Cream


 Ingredients for  Chicken Pasta in Sun-dried Tomato and Basil Cream


  • 1 tablespoon butter2 cloves garlic, minced25g sun-dried tomatoes, chopped250ml chicken stock, divided250ml double cream
  • 450g skinless chicken breast filletssalt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 225g fettuccine pasta
InstructionPrep:10min › Cook:20min › Ready in:30min

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. 
  • Add the tomatoes and 175ml of the chicken stock; increase to medium heat and bring to the boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. 
  • Add the cream and bring to the boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.Sprinkle the chicken with salt and pepper on both sides. In a large frying pan 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 frying pan.In the same frying pan, over medium heat, bring remaining chicken stock to the boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  • Meanwhile, bring a large pot of lightly salted water to the 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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