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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