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    • Jennifer Evans

      Chicken with Sun Dried TomatoBasil sauce

    • Stephanie Thamm

      Sun Dried Tomato Basil Cream Sauce + Chicken and Pasta 6 boneless, skinless chicken tenders, thawed 2 tablespoons extra virgin olive oil Fresh ground pepper, to taste 1 1/2 tablespoons butter 2 tablespoons flour 1/2 cup onions, chopped finely 2 cloves garlic, minced 1/2 shallot, minced 1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed) 1/4 cup fresh basil, chopped 1 1/2 cups reduced sodium chicken broth 1/2 cup heavy whipping cream 1/4 16 ounce package whole wheat spaghetti, uncooked Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered. In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti: Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please. Add fresh basil to sun dried tomato sauce and give it a good stir.

    • Lela Ferrill

      Chicken with Sun Dried Tomato Basil Sauce Recipe