chicken with sun-dried tomato and roasted pepper cream sauce

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 4 skinless, boneless chicken breast halves
• 2 cups chicken broth
• 1/2 cup red
• 2 tablespoons italian seasoning
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1 (16 ounce) jar roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• 8 ounces uncooked spinach fettuccine
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. pour in the chicken broth, red , italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spinach fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink. arrange the fettuccine on a serving platter.
• stir the roasted red peppers and cream into the skillet, and bring just to a simmer. allow to simmer for about 5 minutes. remove the chicken breasts, and arrange on the fettuccine. whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. pour sauce over chicken and pasta.