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,
cut in 1 inch strips
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
8 ounces angel hair pasta, cooked
and drained
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 chicken. Heat the
olive oil in a
skillet, then add chicken and saute until chicken
is no longer pink
inside. Remove chicken from skillet. In the same
skillet, stir 1/4
cup chicken broth into the pan juices and bring
to a boil; reduce
slightly and add to the cream sauce; stir in basil.
Serve chicken
atop the pasta with the cream sauce over all.