4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil
**next time I will probably puree them slightly

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Related Posts Plugin for WordPress, Blogger...