Chicken in Sun-Dried Tomato Cream Sauce

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1/2	cup	sundried tomatoes	dry-packed
1	tablespoon	butter
1	medium	garlic clove	minced
1	cup	chicken broth	or low-salt broth, divided
1	cup	heavy whipping cream
1	pound	chicken breast halves, boneless and skinless
1	x	salt and black pepper	freshly ground, to taste
2	tablespoons	vegetable oil
2	tablespoons	basil	fresh, chopped or 2 teaspoons dried, crumbled
8	ounces	pasta, fettuccine

Directions

Snip the tomatoes into bite-size pieces.

Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.

Add 3/4 cup of the stock and the tomatoes. Bring to a boil.

Reduce the heat and simmer, uncovered, over medium heat 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.

(The sauce can be kept, covered, for 1 day in the refrigerator.

Heat again over low heat.)

Sprinkle the chicken with salt and pepper on both sides.

Heat the oil in a large, heavy skillet over medium-high heat.

Add the chicken and sauté, pressing on the chicken occasionally with a slotted spatula, for about 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 the 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 pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).

Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.

Cut each chicken breasts 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.