Ingredients:
2 Chicken breasts
Your choice of pasta (I used fettuccini)
4 cloves of garlic (minced)
4-5 sun-dried tomatoes (minced)
7-8 basil leaves (minced)
2 table spoons olive oil
1 tablespoon butter
1/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons grated parmesan
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
pinch of salt
What to do:
Cut your chicken breasts in half (so you have 2 thin pieces) then put into a bowl and drizzle with olive oil, garlic powder, onion powder, paprika & salt.
In a skillet over medium heat, cook your chicken for 4-5 minutes per side until the internal temp reaches 165ºf - set aside but don’t clean the skillet.
Next, boil your noodles and set aside.
Next we will make our sauce, take the “dirty” skillet used for the chicken and bring it back to medium heat.
Melt butter in the pan then add the sun-dried tomatoes & garlic, let simmer together for 1-2 minutes.
Add chicken stock to deglaze the pan (scrape all the crispy bits from cooking the chicken).
Then stir in the heavy cream and add the freshly grated parmesan. Once melted and incorporated, add in the noodles and mix all together.
Top with the cut up chicken and garnish with basil.
Enjoy!