Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 cloves garlic , minced

  3. 1/2 cup sun-dried tomato , chopped

  4. 1 cup chicken broth , divided

  5. 1 cup heavy cream

  6. 4 boneless skinless chicken breasts

  7. 1 teaspoon salt

  8. 1 teaspoon pepper

  9. 2 tablespoons olive oil

  10. 2 tablespoons basil

  11. 8 ounces angel hair pasta , cooked and drained

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt butter over low heat.

  2. Add the minced garlic and cook for about a minute.

  3. Add tomatoes and 3/4 cup of chicken broth.

  4. Increase heat to medium and bring mixture to a boil.

  5. Reduce heat and simmer uncovered, for about 10 minutes.

  6. Add cream and bring to a boil again, stirring frequently.

  7. Simmer over medium heat until sauce is thick.

  8. Sprinkle salt and pepper over both sides of chicken.

  9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.

  10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.

  11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.

  12. Serve chicken atop the pasta, coat with the cream sauce. ?


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