1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained
1 In a large saucepan, melt butter over low heat.
2 Add the minced garlic and cook for about a minute.
3 Add tomatoes and 3/4 cup of chicken broth.
4 Increase heat to medium and bring mixture to a boil.
5 Reduce heat and simmer uncovered, for about 10 minutes.
6 Add cream and bring to a boil again, stirring frequently.
7 Simmer over medium heat until sauce is thick.
8 Sprinkle salt and pepper over both sides of chicken.
9 Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10 (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11 In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12 Serve chicken atop the pasta, coat with the cream sauce.