INGREDIENTS:
- 8 oz. fettucini pasta (plus water for cooking)
- 1 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size pieces
- ⅓ cup drained, julienned sun-dried tomatoes in oil
- 3 garlic cloves, minced
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- ¼ cup sliced fresh basil
INSTRUCTIONS:
- Cook the pasta in a large pot of water according to its package directions. Just before draining the pasta, reserve ½ cup of the starchy cooking liquid and set aside.
- In the meantime, prepare the chicken and sauce. Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 5 minutes, stirring occasionally. Add the sun-dried tomatoes, garlic, red pepper flakes, salt, and black pepper. Cook 1 minute, stirring often.
- Add the broth and cream to the skillet. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally. Cook until chicken is cooked through and sauce has slightly thickened. Remove the skillet from the heat.
- Stir the parmesan cheese and basil into the sauce. Add the cooked and drained pasta. Stir until well combined. Let the pasta rest in the sauce 2-3 minutes.
- To loosen or thin out the sauce, add the reserved starchy cooking liquid to the pasta a tablespoon at a time, if needed.
Source: The Wholesome Dish
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