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Chicken with Sun Dried Tomato-Basil Sauce
Enjoy your weekend dinners with this recipe rich in sauces and sun dried tomatoes.
Chicken tenders :- 6 (boneless, skinless & thawed)
Virgin olive oil :- 2 tbsp
Fresh ground pepper :- to taste
Butter :- 1 ½ tbsp
Flour :- 2 tbsp
Onions :- ½ Cup (chopped)
Garlic :- 2 cloves (minced)
Shallot, minced :- ½ (minced)
Packed Sun dried tomatoes :- ¼ Cup (chopped, NOT oil packed)
Fresh basil :- ¼ Cup (chopped)
Reduced sodium chicken broth :- 1 ½ Cups
Regular cream :- ½ Cup
Whole wheat spaghetti :- ¼ 16 ounce package (uncooked)
Take a saucepan, heat oil on low heat and add pepper and chicken on each side of the pan.
Cover it with a lid and sauté it for a few minutes till the chicken turns a bit brown.
Once done, remove it from heat and keep it aside, covered.
In another saucepan, melt some butter and add shallots, garlic and ginger and cook them till they are tender.
Now add sun dried tomatoes and spaghetti and mix them well with added flour to it.
Add chicken broth to this preparation and stir it constantly so that there is no lump formation.
Now add cream still constantly whisking for a few minutes till the sauce gets thickened.
Remove it from flame and let it settle down. Keep stirring it as the spaghetti gets cooked.
Make sure the spaghetti you cook is according to the directions on the package.
Stir the sun dried tomato sauce by adding fresh basil to it.
Place the chicken on top of the noodles by adding sauce of your choice over them and enjoy! Serve it with cooked crusty bread & asparagus.