Sun-Dried Tomato Chicken Pasta

When I first started really getting into cooking, this is one of the recipes I was most proud of making.  Going from a jar of sauce heated up on the stove to this made me feel like quite the gourmet chef.  I now know that quality food made from less processed ingredients can be not only achievable, but easy.

The original recipe that I found used several pans and the instructions were a little more complicated.

No bueno.  I like things simple.  You know, one-pan wonders.  Less dishes = happy Becky.  With a little tweaking, I knew this one could fit into that category.

And before you ask, yes, I do the cooking AND the dishes around here.  I don't know what happened the to theory of 'wife does the cooking, husband does the dishes', but I was never able to get that one to stick with my hubby.  At least he clears the table.  Hey, it's something, right?  Something's better than nothing.  It's probably for the best because I think he loads the dishwasher like a donkey.  I do it much more efficiently, so whatever. 

Anyway...enough about that!  Back to the recipe.  I'm always pleased about how quickly and easily this one comes together and the taste is spectacular.  A bit indulgent, I know, but everyone needs to indulge once in a while, right?  So go ahead.  Indulge.  You won't be disappointed!



 Ingredients

• 2 tbsp olive oil
• 2 chicken breasts, diced
• salt and pepper
• 1 tbsp butter
• 2 cloves garlic, minced
• ½ cup oil-packed sun dried tomatoes, roughly chopped
• ¾ cup chicken broth
• 1 cup heavy cream
• 2 tbsp fresh basil, chopped (or 2 tsp dried basil)
• Pasta of your choice

  
Instructions

1.  Heat the olive oil in a skillet over medium high heat.  Season the chicken with salt and pepper and saute it in the olive oil until cooked through and no longer pink.  Remove the chicken from the pan and set aside.

2. Add the butter to the pan.  When the butter has melted, add the garlic to the pan and cook for about 30 seconds.

3. Add the sun dried tomatoes and chicken broth to the pan and bring to a boil.  Reduce heat to medium and simmer for 10 minutes.

4. Add the heavy cream to the pan.  Simmer until the sauce has thickened a bit (around 5-6 minutes). Add the basil and chicken to the sauce and cook until the chicken is heated through. Serve over cooked pasta.


Notes 

• This makes just enough sauce for 3-4 servings with light sauce.  If you like a lot of sauce, I recommend doubling the sauce.
• Source:  Adapted from a recipe found on allrecipes.com.