Chicken with Sun-dried Tomato and Basil Cream Sauce

Chicken with Sun-dried Tomato and Basil Cream Sauce
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 300.8
  • Total Fat: 15.8 g
  • Cholesterol: 104.6 mg
  • Sodium: 340.6 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 30.2 g

View full nutritional breakdown of Chicken with Sun-dried Tomato and Basil Cream Sauce calories by ingredient
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Introduction

Yummy, creamy sauce - perfect served over pasta! The flavors of basil and garlic really come through-the fresh basil makes this recipe. Yummy, creamy sauce - perfect served over pasta! The flavors of basil and garlic really come through-the fresh basil makes this recipe.
Number of Servings: 2

Ingredients

    Ingredients:

    Chicken stock, swanson, unsalted, 1 cup
    Sun Dried Tomatoes, 1/4 cup (dried not packed in oil)
    Garlic Cloves, 2 large cloves pressed
    Basil, 20 leaves (1 tsp. dried)
    Light Cream, .5 cup (half & half)
    Arrowroot Powder, .5 tsp(optional to thicken sauce)Boneless, Skinless Chicken Breast, 2 4 oz. filets
    Salt & Pepper to taste

    Extra chopped basil leaves and shredded parmesan cheese make great garnishes!

Tips

This dish is very pretty when served over bow tie pasta! Combine most of the sauce with the pasta and use the remaining sauce as a garnish.


Directions

Combine the Stock, Tomatoes, garlic, 1/2 of the Basil, salt & pepper to taste in a sauce pan. Bring to a boil, then cover and simmer 15 minutes. Season chicken breasts with salt & pepper. Spray non-stick oil on frying pan, brown chicken on both sides and cook thouroughly while sauce simmers.

Pour reduced sauce into blender, and pulse/blend to combine. Careful blending hot liquid - keep hand on cover of blender so it doesn't "blow" the lid off from the steam!

Scrape puree out of blender back into pan. If using arrowroot powder, add to cream and whisk to combine; then add cream to puree and stir to combine. Add remaining basil and cook stirring over low/medium heat until sauce is heated and reaches desired consistency. Be careful not to boil sauce - it will become "grainy" from the cream getting too hot.

Remove chicken from pan, and cool slightly for about 5 minutes. Slice cooled chicken and serve with sauce.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MFAHEY01.

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