Categories: Pasta

Ingredients

• 8 oz. fettuccine
• 1 tbsp. butter
• 1 tbsp. vegetable oil
• 1 lb. chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup whipping cream
• 2 tbsp. chopped fresh basil, plus small basil leaves for garnish

Directions

1. Cook fettuccine as directed until al dente. Drain, then transfer to a large bowl.

2. Meanwhile, heat butter and oil in a large skillet over medium heat. Sprinkle chicken on both sides with salt and pepper. Add chicken to skillet; cook, turning once, 15-18 minutes or until cooked through. Transfer to a cutting board and slice diagonally; cover and keep warm.

3. Drain skillet; add garlic and cook until fragrant, about 30 seconds. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tomatoes are tender, about 10 minutes. Stir in whipping cream and bring to a boil. Reduce heat to medium; simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

4. Add chopped basil and cream sauce to bowl with pasta; toss to combine. Top with chicken and garnish with basil leaves.

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