Chicken Pasta Milano

• butter↗1 tablespoon
• garlic↗2 cloves

  minced

• sun-dried tomato↗1⁄2 cup

  chopped

• chicken broth↗1 cup

  divided

• heavy cream↗1 cup
• boneless skinless chicken breasts↗4
• salt↗1 teaspoon
• pepper↗1 teaspoon
• olive oil↗2 tablespoons
• basil↗2 tablespoons
• angel hair pasta, cooked and drained↗8 ounces

Step-by-step instructions

1. 1

   In a large saucepan, melt butter over low heat.

2. 2

   Add the minced garlic and cook for about a minute.

3. 3

   Add tomatoes and 3/4 cup of chicken broth.

4. 4

   Increase heat to medium and bring mixture to a boil.

5. 5

   Reduce heat and simmer uncovered, for about 10 minutes.

6. 6

   Add cream and bring to a boil again, stirring frequently.

7. 7

   Simmer over medium heat until sauce is thick.

8. 8

   Sprinkle salt and pepper over both sides of chicken.

9. 9

   Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.

10. 10

    (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.

11. 11

    In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.

12. 12

    Serve chicken atop the pasta, coat with the cream sauce.