*2 T Butter
*4 Cloves Garlic, minced
*1 cup (1.5oz) Sun-dried Tomatos, sliced
*2 C Chicken Broth, divided
*2 C Heavy Cream
*3 Boneless Skinless Chicken Breasts (about 1.5 lbs), sliced in half
*Salt and Pepper to taste
*2 T Olive Oil
*3-4 T Chopped Fresh Basil
*16 oz Fettuccini Pasta
Start a large pot of salted water to boil. Add the pasta and cook to "al dente". Drain and set aside.
Meanwhile, melt the butter in a large skillet and saute the garlic for about 30 seconds.
Pour in 1 1/2 cups of the chicken broth and the dried tomatoes, bring to a boil, lower the temperature and simmer about 10 minutes.
Season the chicken with salt and pepper on both sides, add the olive oil to a non-stick skillet and add the chicken. Cook about 4 minutes on each side or until cooked through and juices are no longer pink.
After the sauce has simmered, stir in the heavy cream, bring to a boil and simmer a few minutes.
When the chicken is cooked, remove it from the skillet, set aside and keep warm. Pour the remaining chicken broth into the skillet the chicken was in and boil for 1-2 minutes to loosen the bits on the bottom of the pan.
Add the chicken broth to the sauce and stir in the basil.
Add about 6 tablespoons of the sauce to the pasta, and toss together.
Serve the chicken over the pasta and pour the sauce over top! Enjoy!