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
- 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.
0 comments:
Post a Comment