Chicken Pasta Milano

Chicken Pasta Milano


1 tablespoon butter
 2 cloves garlic, minced
1 ⁄2 cup sun-dried tomato,chopped
1 cup chicken broth, divided
 1 cup heavy cream
 4 boneless skinless chicken breasts
 1 teaspoon salt
 1 teaspoon pepper
 2 tablespoons olive oil
 2 tablespoons basil

 8 ounces angel hair pasta, cooked and drained (we use bow tie pasta)


*In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute.

*Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes.

*Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick.

*Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and sauté until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.

*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. Serve chicken atop the pasta, coat with the cream sauce.

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