Rosemary, sun-dried tomatoes, and garlic flavor the cream sauce for chicken and fettuccine. The title may sound complicated, but this recipe is easy and goes together quickly.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 Tablespoons olive oil
- 2 boneless chicken breast halves, skinned and cut into 1/2-inch strips
- 4 to 5 cloves garlic, peeled and sliced thin or minced
- 10 sun-dried tomatoes, plumped in water and sliced thin (see Note)
- 1 quart half-and-half
- 1 chicken bouillon cube, preferably Knorr-Swiss brand
- 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
- Salt to taste
- Freshly ground black pepper to tast
- 1 pound dried fettuccine or other shape dried pasta
- 1 heaped Tablespoon grated Parmesan cheese
Preparation:
Boil salted water for pasta.In a large saucepan, heat olive oil over medium-high heat. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Saute for a moment, until garlic is beginning to color. Add half-and-half, bouillon cube, and rosemary. Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add salt and pepper. Cover and turn off heat.
Cook pasta as directed. Drain and add to sauce. Turn heat to low and move fettuccine around in the sauce, taking care not to tangle the noodles. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side. Add Parmesan while stirring. Serve immediately.
Note: Sun dried tomatoes must be reconstituted before use, and there are several ways to accomplish this. The best is simply to boil enough water to cover the dried tomatoes. Once boiling, add the tomatoes, stir, and immediately drain in a colander. Allow to stand for five minutes, then cut into julienne strips. The tomatoes can be used immediately or stored covered with olive oil in a jar in the refrigerator indefinitely.
Yield: 4 servings
Recipe Source: California Bistro by Tony DiLembo (Contemporary Books)
Reprinted with permission.
