Chicken and Sun-dried Tomatoes over Fettuccine
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- 7 oz
- jar oil packed sun dried tomatoes (do not drain)
- 1 c
- chopped onions
- 2 clove
- garlic, minced
- boneless, skinless chicken breast cut into strips
- 3 Tbsp
- chopped fresh basil or 1 tablespoon dried
- 1/4 tsp
- kosher salt
- 1/4 tsp
- freshly ground black pepper
- 8 oz
- sliced mushrooms
- 1 bunch
- broccoli, fresh cut into bite-size florets
- 12 oz
1Drain tomatoes, reserving oil. Coarsely chop tomatoes; set aside.
2Saute onion and garlic in some of the reserved oil until translucent. Add mushrooms and cook until soft. Remove from pan and add some more reserved oil.
3Add chicken and broccoli and saute 8 minutes or until tender. Add basil and reserved tomatoes. Add back onion mushroom mix. Saute an additional 2 minutes.
4Add salt and pepper and any remaining reserved oil.
5Cook fettuccine according to package instruction omitting salt. Drain well; place on a large platter. Spoon chicken mixture over fettuccine and toss.
6If you use all the reserved oil and need more oil, just use some extra-virgin oil. This is a one dish meal and all it needs is a nice salad, a crusty bread and a glass of wine.