chicken in sun-dried tomato cream sauce

How To Make chicken in sun-dried tomato cream sauce

• Step 1
  Snip the tomatoes into bite-size pieces.
• Step 2
  Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.
• Step 3
  Add 3/4 cup of the stock and the tomatoes.
• Step 4
  Bring to a boil.
• Step 5
  Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.
• Step 6
  Add the cream and bring to a boil, stirring.
• Step 7
  Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Step 8
  (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)
• Step 9
  Sprinkle the chicken with salt and pepper on both sides.
• Step 10
  Heat the oil in a large, heavy skillet over medium-high heat.
• Step 11
  Add the chicken and saute, 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).
• Step 12
  Transfer to a board; cover and keep warm.
• Step 13
  Discard the fat from the skillet.
• Step 14
  Add the remaining stock and bring to a boil, stirring up the pan juices.
• Step 15
  Boil to reduce slightly, then add to the sauce.
• Step 16
  Stir in the basil.
• Step 17
  Taste and adjust the seasoning.
• Step 18
  Meanwhile, cook the pasta, uncovered, in a large port 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).
• Step 19
  Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.
• Step 20
  Cut each chicken breasts into 2 or 3 diagonal slices.
• Step 21
  Reheat gently in the sauce if needed.
• Step 22
  Transfer the pasta to serving plates, top with the chicken and coat with sauce.
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