Pasta Milano
June 23rd, 2007 by
Chef Mom
Today I’m going to be trying a new recipe. I’m trying to feed the family a more healthy diet by serving chicken more often. So I’ve been scouring the internet for chicken recipes. This recipe isn’t low cal at all - it has a heavy cream sauce - so if you are watching your calories skip this one. I found this recipe at Recipe Zaar. Also, the recipe calls for Angel Hair Pasta but I’m using Bow-Tie instead.
Chicken Pasta Milano
copycat of Macaroni Grill recipe
1 T Butter
2 cloves Garlic, minced
1/2 cup Sun-dried Tomatoes, chopped
8 oz fresh sliced Mushrooms
1 cup Chicken Broth, divided
1 cup Heavy Cream
4 boneless, skinless Chicken breasts
1 tsp Salt
1 tsp Pepper
2 T Olive Oil
2 T Basil
8 oz Angel Hair Pasta, cooked and drained
Prepare pasta, drain and set aside.
In a large saucepan, melt butter over low heat.
Add the minced garlic and cook for about a minute.
Add tomatoes, mushrooms and 3/4 cup of the chicken broth.
Increase heat to medium and bring mixture to a boil. Then, reduce heat and simmer uncovered for about 10 minutes.
Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick.
Heat olive oil in a skillet. Sprinkle salt and pepper over both sides of chicken and add to skillet. Saute until chicken is no longer pink inside (about 4 minutes per side).
Remove chicken from skillet. Drain fat and in the same skillet, stire 1/4 cup chicken broth with the pan juices. Bring to a boil; reduce liquid slightly and add to the cream sauce. stir in basil.
Serve the chicken atop the pasta, coat with the cream sauce.