¾ cup sun-dried tomatoes, chopped (I used the ones in oil and just rinsed and drained them)
1½ cups chicken broth
1½ cups heavy cream
2-3 chicken breasts (I bought a pkg of grilled chicken already cooked and sliced into pieces)
3 Tbsp olive oil
3 Tbsp chopped fresh basil (or Garden Gourmet basil in a tube found in produce aisle) I used Dorot's frozen basil cubes
salt and pepper to taste
fresh chopped mushrooms (optional)
1 pound fettuccine
shredded parmesan cheese
Instructions
In a large saucepan, melt butter and add garlic. Cook for 1 minute.
Add tomatoes and ¾ cup of chicken broth or if using already cooked chicken add 1½ cup.
Bring to a boil. Reduce heat and simmer uncovered for about 10 min. until tomatoes are tender. I skipped this part since my tomatoes were already soft.
Add cream and mushrooms.
Simmer over medium heat until sauce is thick enough to coat back of spoon. You will want to keep stirring until it thickens and so it doesn't burn. Remove from heat if you are cooking your chicken.
I skipped this part since my chicken was already cooked and sliced. In a large skillet, warm oil to medium heat and salute chicken until done. When cool, cut into bite size pieces.
In the same skillet, add the rest of chicken broth and stir to mix pan juices. Add to cream sauce.
Stir in basil and chopped chicken to cream sauce. Remove from heat.
Boil fettuccine in salted water until done. Drain
Mix sauce and pasta and serve immediately in large pasta bowl topped with parmesan cheese or transfer to a 9 x 13 pan, cover and refrigerate for later.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/02/sun-dried-tomato-basil-chicken-pasta/