Chicken Milano

Recipe by Little Bee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
  • Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
  • Reduce heat and simmer, uncovered, for about 10 minutes or until the 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 spoon.
  • 2Sprinkle the chicken with salt and pepper on both sides.
  • In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
  • Transfer to a board; cover with foil and keep warm.
  • Pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
  • Reduce slightly and add to the cream sauce; stir in basil and parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
  • Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  • Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
  • Sprinkle green onions on top as garnish and serve with additional parmesan cheese.
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