Ingredients:
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, 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
Directions:
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 saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.