Submitted by JMontilla
In a large saucepan, melt butter over low heat, add the minced garlic and cook for about a minute, add tomatoes and 3/4 cup of chicken broth, increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes, add cream and bring to a boil, stirring frequently. Simmer over medium heat until sauce is thick.
Sprinkle salt and pepper over both sides of chicken. Heat olive oil in a skillet, add chicken and saute until chicken is no longer pink inside, about 4 minutes on each side. Remove chicken from skillet and drain fat from skillet. stir 1/4 cup chicken broth with the pan juices, and bring to a boil, reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.
This recipe has been added to the following public cookbooks:
shannons cook book,
Nikki's Cookbook,
BEC'S FAVORITES,
billys notable cooking,
I LOVE GOOD FOOD
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Fabrizio
09/20/08 06:17 AM | Not really italianOnly some ingredients are italian, the assembly is a typical American pastiche. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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