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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Braised Chicken in Sun-dried Tomato Cream Sauce (with Penne Pasta) Recipe

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This recipe for Braised Chicken in Sun-dried Tomato Cream Sauce (with Penne Pasta) is from Fairlands Elementary Pass the Plate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breast halves
1 Tbsp oil from oil-packed sun-dried tomatoes
3 large garlic cloves, minced (you can use a press)
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 Tbsp fresh basil, thinly sliced
1 lb penne pasta (see variation below)
Directions:
Directions:
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side.

Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates.

Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Variation:
Cube chicken after transferring to plates and mix it with penne pasta – start pasta water when you add garlic, double the wine and cream to coat pasta thoroughly. When sauce is ready, put drained penne in large pot, add chicken and sauce - stir to coat.

Makes 2 Servings; can be doubled.

 

 

 

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