Chicken Milano
World Cuisine European Italian
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
Servings per recipe: 4
Calories per serving: 641
Preparation time: 10m
Total cooking time: 30m
Ingredients:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Directions:
- 1 In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, 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.
- 2 Sprinkle the chicken with salt and pepper on both sides. In a large skillet 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 skillet.
- 3 In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- 4 Meanwhile, bring a large pot of lightly salted water to a 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.
- 5 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.
Nutrion facts:
Total Fat | 34.8g | 54% |
Saturated Fat | 17.0g | |
Cholesterol | 156mg | 52% |
Sodium | 501mg | 20% |
Potassium | 681mg | 19% |
Total Carbohydrates | 47g | 15% |
Dietary Fiber | 2.8g | 11% |
Protein | 36.3g | 73% |
Sugars | 5g | |
Vitamin A | 1116IU | |
Vitamin C | 5mg | |
Calcium | 76mg | |
Iron | 3mg | |
Thiamin | 0mg | |
Niacin | 22mg | |
Vitamin B6 | 1mg | |
Magnesium | 77mg | |
Folate | 124mcg |