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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish is garlicky and creamy. I use sun dried tomatoes that I make in the oven, but any store bought ones would be great. Serve with freshly grated parmesan cheese, a green salad and garlic bread. Ingredients:
2 large boneless skinless chicken breasts |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 cup sun-dried tomato, chopped |
8 ounces mushrooms, sliced |
1 cup chicken stock |
1 teaspoon red pepper flakes |
1 cup heavy cream |
1/2 cup basil, chopped |
16 ounces pasta |
Directions:
1. Cut up the chicken breasts into bite size pieces and sauté in the olive oil until no longer pink, remove the chicken and set aside.
2. Add the mushrooms to the pan and sauté over med heat for 5 minutes, then add the garlic and cook for a further 2 minutes. Add the chicken stock and red pepper flakes and simmer for 10 minutes over low heat.
3. Return the chicken to the pan and simmer until cooked through. add the cream and basil and simmer for 2 minutes.
4. Serve over your favourite pasta. Serve with parmesan cheese sprinkled over the top.
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