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/224g 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.