This is a pretty easy weeknight dinner idea to pull together if you have everything on hand and nearby. There is a little prep involved, so you can expect to have this to the table within an hour, if not sooner.
Chicken Milano
1 T butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 & 1/3 cup chicken broth, divided
1 cup heavy cream
2 wedges Laughing Cow Light Swiss Cheese*
4 boneless skinless chicken breasts
1 tsp salt
1 tsp pepper
2 T EVOO
2 T basil
8 oz. pasta (angel hair, bowtie, etc) cooked
In a large saucepan melt butter over low heat. Add minced garlic and cook for 1 minute.
Add tomatoes and 1 cup of the chicken broth. Increase heat to medium and bring mixture to a low boil. Reduce heat and simmer for about 10 minutes. During this time I chopped up veggies for a salad and started my pasta water.
Add cream to the tomato and broth and bring to a boil again. Simmer over medium heat until the sauce is thick. *The Laughing Cow cheese is a little something I added for extra flavor and texture.
Sprinkle the chicken with salt and pepper on both sides. Heat EVOO in a skillet and add the chicken, sauteeing until meat is no longer pink inside (about 4-5 minutes each side).
Remove chicken from pan and discard any fat. Deglaze the pan with remaining broth, whisking together with pan juices. Bring to a boil then reduce slightly and add cream sauce. Stir in basil.
Place chicken back into the skillet and allow to simmer in the cream sauce until your pasta is ready.
