Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts

• boneless chicken, cut into strips (without skin)↗600 g
• salt↗
• fresh ground black pepper↗

  to taste

• olive oil↗3 tablespoons
• garlic↗3

  minced

• sun-dried tomatoes, rehydrated and sliced↗1 1⁄2 cups
• low sodium chicken broth↗1 1⁄2 cups
• basil leaves, chopped↗1⁄4 cup
• toasted pine nuts↗1⁄4 cup
• fresh lemon juice↗3 tablespoons
• fettuccine (pasta)↗500 g

Step-by-step instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.

3. 3

   Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.

4. 4

   Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.

5. 5

   Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.

6. 6

   Drain and toss with the sun-dried tomato mixture.

7. 7

   Divide the pasta among the serving plates and arrange the chicken on top.

8. 8

   Sit back and enjoy your cooking now!