Tuesday, October 30, 2012
Chicken With Sundried Tomato Basil Cream Sauce
I love it when Sam ends a meal by saying that what I had made tasted just as good if not better then food he would order at a restaurant. This meal happened to be one of those times. The meal really isn't that hard to make and has so much flavor in it.
If you are looking for a recipe that looks super complicated and that will make you look like you are a master chef, this is one of them. Give this a try next time you are trying to impress somebody special.
6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour (For GF, just substitute with another flour such as quinoa, rice, or almond)
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked (GF, use your favorite Gluten free noodle)
1. Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.
2. In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
3. Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please.
4. Add fresh basil to sun dried tomato sauce and give it a good stir.
5. Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken & noodles; enjoy!
**Randi's Side Notes**
~ Although this recipe was fantastic just the way it is, I think next time I will add a little drizzle of Balsamic Vinegar on it at the end, because it reminds me so much of a pasta dish that I like at TGI Fridays that has a Balsamic glaze on it.
~ I used whole wheat spaghetti noodles and it was fabulous.
~ I also used just regular old chicken breasts and sliced them thin after cooking.
~ To make this recipe gluten free make sure you sub out the flour for almond or quinoa flour, and then of course serve it over your favorite gluten free pasta.