Ingredients:
600 g boneless chicken, cut into strips ( without skin)
salt
fresh ground black pepper, to taste
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 cups sun-dried tomatoes, rehydrated and sliced
1 1/2 cups low sodium chicken broth
1/4 cup basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons fresh lemon juice
500 g fettuccine ( pasta)
Directions:
Bring a large pot of salted water to a boil for the pasta.
Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and saute the chicken on both sides until it is golden brown.
Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
Drain and toss with the sun-dried tomato mixture.
Divide the pasta among the serving plates and arrange the chicken on top.
Sit back and enjoy your cooking now!
Servings: 6
Time preparation: 20 min.
Time total: 65 min.