Chicken in a Crmy. Sun-drd. Tomato Sauce
Source of Recipe
Mary Engelbreit's Home Companion, Feb/Mar 2002
List of Ingredients
3 tablespoons butter
1 tablespoon olive oil
4 large boneless, skinless chicken breast halves -- cut into thin strips
2 tablespoons all-purpose flour
1 pound dried pasta
2 shallots -- minced
1/2 cup white wine
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes -- drained and chopped
3 tablespoons chopped fresh basil
salt and pepper
Bring large quantity of salted water to a boil in stockpot.
Melt butter and oil in large skillet. Toss chicken strips in flour and sear over medium-high heat until golden brown and just cooked. Transfer with a slotted spoon to a plate.
Add pasta to boiling water. Add shallots to the skillet and saute over med. heat for one minute. Stir wine, cream, sun-dried tomatoes and basil into the skillet, scraping up pieces of chicken. Bring to a boil, reduce heat and simmer until the sauce thickens. Return chicken to skillet to heat through. Salt and pepper to taste.
When pasta is al dente, drain, reserving 1/2 c. pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. Serve sauce over cooked pasta.
Trish Magwood, Dish Cooking Studio, Toronto, Canada
NOTES : Have all of the ingredients for the chicken ready to go, as the cooking time is minimal. Plan on putting the pasta in to cook at the same time you get the chicken going. You could make the chicken sauce a little earlier and reheat it while pasta is cooking.