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Chicken Milano Recipe

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Ingredients

Adjust Servings:
1 cup chicken broth, divided
½ cup sun-dried tomatoes, chopped
salt and pepper to taste
1 tablespoon butter
2 tablespoons chopped fresh basil
2 cloves garlic, minced
8 ounces dry fettuccini pasta
1 cup heavy cream
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves

Nutritional information

641
Calories
36.3
Protein
34.8
Fat
47
Carbohydrates

Chicken Milano Recipe

Cuisine:
    • 30 mins
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Chicken Milano is a delicious Italian recipe made using chicken, fettuccine pasta, cream and sun-dried tomatoes. Prepared by cooking a cream-garlic sauce with chicken broth and topping it with cooked chicken and boiled fettuccine pasta; this pasta recipe will be a delight for the people of all ages. Kids will jump in on the dish and adults will become kids on the sight of it.mitment.

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    Steps

    1
    Done

    In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

    2
    Done

    Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

    3
    Done

    In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

    4
    Done

    Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

    5
    Done

    Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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