Chicken Milano

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

1 tablespoon butter

2 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

1 pound skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons chopped fresh basil

8 ounces dry fettuccini pasta

步骤

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

营养

• 卡路里: 641 kcal
• 总脂肪: 35 g
• 饱和脂肪: 17 g
• 不饱和脂肪: 0 g
• 胆固醇: 156 mg
• 钠: 502 mg
• 总碳水化合物: 47 g
• 膳食纤维: 3 g
• 总糖: 5 g
• 蛋白质: 36 g