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Fettuccini With Chicken & Sun-Dried Tomatoes
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- #61781
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup sun-dried tomatoes
1/2 cup boiling water
4 boneless skinless chicken breast halves
salt and pepper, to taste
2 tablespoons olive oil, divided
1 medium onion, chopped
2 cups sliced mushrooms
1 clove garlic, crushed
1 tablespoon chopped fresh basil
1 cup sour cream
8 ounces fettuccini, prepared as directed
1 tablespoon minced fresh basil
directions
Rehydrate tomatoes in boiling water for 10 minutes, drain, reserving liquid, set aside.
Season chicken with salt and pepper on both sides. Brown chicken in 1 Tbls. oil for 6 minutes on each side, set aside. Saute onions in oil until tender. Add mushrooms, garlic, basil, and tomatoes and saute for an additional 3 minutes.
Stir in sour cream, then slowly stir in enough reserved tomato water until desired consistency is reached. Stir in cooked fettuccini.
Serve chicken breast over a bed of the pasta and garnish with basil.
added by
KayInMemphis
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more pasta with chicken recipes
reviews & comments
February 2, 2007
The sun-dried tomatoes add a nice tang to this recipe. Make sure to use the non-oil packed kind. If you prefer, you can slice or dice the chicken and serve it mixed into the pasta.