Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry-packed sun-dried
-tomatoes
1 tb Butter
1 md Garlic clove, minced
1 c Chicken stock or low-salt
-broth, divided
1 c Heavy cream
1 lb Boneless and skinless
-chicken breast halves
Salt and freshly ground
-black pepper to taste
2 tb Vegetable oil
2 tb Chopped fresh basil (or 2
-tsp dried, crumbled)
8 oz Fettucine

Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan
over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the
stock and the tomatoes. Bring to a boil. Reduce the heat and simmer,
uncovered, over medium heat for about 10 minutes or until the tomatoes are
tender. Add the cream and bring to a boil, stirring. Simmer over medium
heat until the sauce is thick enough to coat the back of a spoon. (The
sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
low heat.)
Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a
large, heavy skillet over medium-high heat. Add the chicken and saute,
pressing on the chicken occasionally with a slotted spatula, for about 4
minutes per side or until the meat feels springy and is no longer pink
inside (cut to check). Transfer to a board; cover and keep warm.

Discard the fat from the skillet. Add the remaining stock and bring to a
boil, stirring up the pan juices. Boil to reduce slightly, then add to the
sauce. Stir in the basil. Taste and adjust the seasoning.
Meanwhile, cook the pasta, uncovered, in a large port of boiling salted
water over high heat, stirring occasionally (about 1 to 2 minutes for fresh
or 3 to 5 minutes for dried fettucine), or until tender but firm to the
bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons
of the sauce.
Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the
sauce if needed. Transfer the pasta to serving plates, top with the
chicken and coat with sauce.

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