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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), by , is from Fairlands Elementary Pass the Plate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Asmussen Family
Added: Tuesday, April 21, 2009


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)

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.

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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