Chicken Fettuccine With Sun Dried Tomatoes Recipes
CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES AND MUSHROOMS
Done in under 30 minutes, it's perfect for easy weeknight dinners!
Provided by Olya
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
- PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
- SAUCE: Add a little bit more olive oil to the now empty skillet and make sure it's hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes.
- Add sun-dried tomatoes and basil. Cook for a couple of minutes longer.
- Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese - until the cheese melts and sauce thickens. Taste the sauce and add salt (if using sodium free chicken broth).
- ADDING CHICKEN AND PASTA: Add Fettuccini and chicken into the sauce and reheat pasta and chicken in it for a couple more minutes, stirring to coat them well.
- Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired.
Nutrition Facts : Calories 604 kcal, Carbohydrate 53 g, Protein 40 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 121 mg, Sodium 1273 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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