Served with fettuccine, sautéed chicken, and fresh basil, this rich and savory dish is excellent for date night or hectic weekdays.
INGREDIENTS
– 8 ounces fettuccine noodle– 1.25 lbs. boneless skinless chicken breasts, pounded to an even thickne– Kosher salt and pepper– 3 Tablespoons olive oil, divided– 3 shallots, thinly sliced– 4 cloves garlic, minced– 4 ounces sun dried tomatoes packed in oil, oil drained– 1/4 cup dry white wine– ¾ cup half and half– ¾ cup heavy cream– 1 cup shredded Parmesan cheese– 1 cup packed fresh basil leave
INSTRUCTIONS
Fettuccine water should be boiled in a big pot. Add 1 heaping tablespoon Kosher salt to the water. Once boiling, cook al dente, drain, and sprinkle with olive oil to prevent sticking.
Step 1
Heat 1 tablespoon of oil in a big, deep skillet on medium. Season both sides of the chicken breasts with salt and pepper before adding to the skillet.
Step 2
Wait 4-5 minutes, then flip and cook 3-4 minutes more until internal temperature reaches 165 degrees.
Step 3
Keep chicken warm in foil after removing from skillet. Finish the olive oil in the pan and add the shallots.
Step 4
Saute 1-2 minutes to soften. Add garlic and sun-dried tomatoes and sauté for 1-2 minutes to soften shallots.
Step 5
Deglaze the pan with white wine, scraping up any browned bits.
Step 6
Add half and half and cream and bring to a moderate simmer. Reduce heat to medium low to maintain. Stir often for 2-3 minutes to thicken sauce.
Step 7
Add Parmesan and melt. Remove from heat and wilt basil.
Serve spaghetti and chicken breast slices with sauce.