No-Reggiano Cheese Chicken with Sun-Drie
Source of Recipe
Not sure
List of Ingredients
1 1/2 cups marinated sun-dried tomatoes, drained (I use combo of diced tomatoes with Italian herbs)
2 Tablespoons olive oil
1 tablespoon fresh minced garlic
1 (10 1/2 ounce) can chicken broth
1 pint whipping cream
2 pounds boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons olive oil
1 (1/2 ounce) package fresh basil, chopped
1 (12 ounce) package penne pasta
Freshly shredded Parmigiano-Reggiano Cheese
Recipe
Cut tomatoes in half or quarters. Heat 2 Tablespoons olive oil over medium heat; sauté garlic in oil. Stir in chicken broth and tomatoes; bring to a boil. Gradually stir in cream and retun to a boil. Simmer over medium heat until slightly thickened (12-15 min.) If desired, refrigerate, covered, several hours or overnight. To serve: cut chicken breasts into 1 inch pieces, sprinkle with salt and pepper. Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute chicken until no longer pink and juices run clear 10-12 minutes. Sprinkle with basil, tossing to coat. Stir in cream sauce and continue cooking over medium heat until hearted through. Meanwhile, cook pasta according to package direction, drain. Arrange cooked pasta on heated serving platter, pour sauce over pasta, sprinkle with shredded Parmigiano-Reggiano Cheese and serve. Hint: I thicken with cornstarch (t) milk or flour and water if to runny
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