Tuesday, October 14, 2014

Cooking Group~ Melanie Bunker's Pasta Milano

Pasta Milano
 Melanie Bunker brought us one of her family's favorites!  We loved it too!

2 boneless, skinless chicken breasts, seasoned with salt and pepper
16 ounces fettuccine pasta or other favorite pasta
2 tablespoons butter
4 cloves garlic, minced
1 cup sun dried tomatoes, chopped
2 cups chicken broth divided
2 cups heavy cream
2 tablespoons vegetable oil
handful fresh basil, chopped

Bring a pot a water to boil.  Prepare pasta according to package directions, while you cook the chicken and make the sauce. In a large skillet, over medium heat heat oil and cook chicken until browned on both sides and cooked through.  While chicken is cooking make sauce.  In a large sauce pan over low heat, melt butter and add garlic. Saute for 30 seconds. Add the tomatoes and 1 1/2 cups of the chicken broth, increase to medium heat and bring to a boil. Reduce heat and simmer uncovered for 10 minutes or until tomatoes are tender.  Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a wooden spoon.  Season with salt and fresh ground pepper to taste.  When chicken is done cooking, remove it from pan and set aside. Cover to keep warm.  Add 1/2 cup of chicken broth to pan juices and simmer to reduce slightly.  Add this to the cream sauce and stir in the basil. Tear chicken into bite sized pieces and stir into cream sauce.   Serve sauce over pasta and garnish with fresh grated Parmesan.   Serve with plenty of crusty bread.

Here's all of the ingredients Melanie delivered today for Pasta Milano.

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