Chicken Pasta Milano

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomato, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons basil
• 8 ounces angel hair pasta, cooked and drained

1. In a large saucepan, melt butter over low heat.
2. Add the minced garlic and cook for about a minute.
3. Add tomatoes and 3/4 cup of chicken broth.
4. Increase heat to medium and bring mixture to a boil.
5. Reduce heat and simmer uncovered, for about 10 minutes.
6. Add cream and bring to a boil again, stirring frequently.
7. Simmer over medium heat until sauce is thick.
8. Sprinkle salt and pepper over both sides of chicken.
9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12. Serve chicken atop the pasta, coat with the cream sauce.

butter, garlic, tomato, chicken broth, heavy cream, chicken breasts, salt, pepper, olive oil, basil, hair pasta

Taken from www.food.com/recipe/chicken-pasta-milano-50385 (may not work)