Total Time
Prep 20 mins
Cook 20 mins

This dish is garlicky and creamy. I use sun dried tomatoes that I make in the oven, but any store bought ones would be great. Serve with freshly grated parmesan cheese, a green salad and garlic bread.

Ingredients Nutrition


  1. Cut up the chicken breasts into bite size pieces and sauté in the olive oil until no longer pink, remove the chicken and set aside.
  2. Add the mushrooms to the pan and sauté over med heat for 5 minutes, then add the garlic and cook for a further 2 minutes. Add the chicken stock and red pepper flakes and simmer for 10 minutes over low heat.
  3. Return the chicken to the pan and simmer until cooked through. add the cream and basil and simmer for 2 minutes.
  4. Serve over your favourite pasta. Serve with parmesan cheese sprinkled over the top.


Most Helpful

I love the taste of sun-dried tomatoes and pasta, so this was wonderful for me! I made a couple of changes because the sundried tomatoes that I had on hand, were not packed in oil, so I soaked the ones that I had in olive oil for 30 minutes or so before chopping them. I also use a product called "creme soup base" in place of the heavy cream. It comes in a powder form and you only have to mix up the amount that you need. Great taste; easy to make and attractive enough to serve to those kind of recipes!

ICookUCookWeCook September 02, 2009

This dish was amazing. I followed the directions but added broccoli. The whole family loved. I will cook this again.

Chef Sherece September 01, 2009

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