Allrecipes – August-September 2019

ALLRECIPES.COM 63 AUG/SEPT 2019

“I kept the chicken

in the pan and

added the sauce to

it to let it absorb

the flavors, saving

myself an extra

plate and pot by

doing so. But it’s

totally worth the

other dirty dishes.”

• SUSAND??

1,763 REVIEWS

8 oz. fettuccine pasta
1 Tbsp. butter
1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken
breasts
½ tsp. salt
¼ tsp. black pepper
2 cloves garlic, minced
1 cup reduced-sodium chicken
broth
½ cup sun-dried tomatoes,
chopped
1 cup whipping cream
2 Tbsp. chopped fresh basil, plus
small basil leaves for garnish

1. Cook fettuccine according to package
   directions until al dente. Drain, then
   transfer to a large bowl.


2. Meanwhile, heat butter and oil in a
   large skillet over medium heat. Sprinkle
   chicken on both sides with salt and
   pepper. Add chicken to skillet; cook,

turning once, 15 to 18 minutes, or until an

instant-read thermometer inserted into

thickest parts registers 165°F. Transfer

to a cutting board and slice diagonally;

cover and keep warm.

3. Drain skillet; add garlic and cook
   until fragrant, about 30 seconds. Add
   broth and tomatoes; bring to a boil.
   Reduce heat to medium-low and simmer,
   uncovered, until tomatoes are tender,
   about 10 minutes. Stir in whipping
   cream and bring to a boil. Reduce heat
   to medium; simmer until sauce is thick
   enough to coat the back of a metal
   spoon, about 5 minutes.


4. Add chopped basil and cream sauce
   to bowl with pasta; toss to combine.
   Top with chicken and garnish with
   basil leaves.
   armagazine.com/chicken-milano
   QUICK
   PER SERVING (3 OZ. CHICKEN AND 1 CUP PASTA):
   619 CAL; 32G FAT (17G SAT); 36G PRO; 48G CARB
   (3G FIBER, 6G SUGARS); 371MG SODIUM

CHICKEN MILANO

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MARBALET

let your

taste

wander.

Venture off your

grocery list and