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Ingredientes
- 3/4 c. sun dry tomatoes
- 4 tsp butter
- 2 tsp garlic pwdr or possibly 3 cloves minced
- 1 c. rich chicken stock
- 1 1/2 c. heavy cream
- 6 x -8 boneless, skinless chicken breast halves salt & pepper to taste
- 2 tsp extra virgin olive oil
- 2 tsp fresh or possibly 2 teaspoon dry basil
- 8 ounce fettuccine noodles Parmesan cheese
Direcciones
- Snip tomatoes into small pcs, discarding as many seeds as possible. Heat butter in saucepan over low heat, add in garlic, cook 1 minutes. Add in 3/4 C. of the chicken stock and the tomato pcs, bring to a boil. Simmer about 10-12 minutes over med heat. Add in cream and bring just to a boil, stirring often. Reduce heat and simmer till the sauce is thick sufficient to coat a spoon. Sprinkle chicken breasts with salt & pepper. Heat oil in heavy skillet add in chicken and saute/fry about 3-4 minutes . Transfer chicken to a separate bowl and keep hot. Throw away excess oil and fat from skillet, just leaving skillet slightly covered with residue. Add in remaining chicken stock and bring to a boil, scraping pan juices. Add in cream sauce, stir in basil. Reduce heat to very low and add in chicken. Meanwhile, cook pasta according to pkg. dir. Drain & transfer to a serving bowl. Place chicken & sauce over pasta, sprinkle with Parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 857g | |
| Calories 1615 | |
| Calories from Fat 977 | 60% |
| Total Fat 110.62g | 138% |
| Saturated Fat 55.46g | 222% |
| Trans Fat 0.1g | |
| Cholesterol 475mg | 158% |
| Sodium 790mg | 33% |
| Potassium 1504mg | 43% |
| Total Carbs 65.05g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 17.72g | 12% |
| Protein 91.18g | 146% |
