INGREDIENTS: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.